In a large skillet over medium heat, add a splash of olive oil. Once hot, add chopped onions and minced garlic. Sauté until fragrant and the onions become translucent.

Drain and rinse the chickpeas, then add them to the skillet. Stir to combine them with the aromatics.

Pour in the vegetable broth, scraping the bottom of the skillet to release any stuck bits. Bring to a simmer.

Reduce the heat and add the coconut milk or cream along with lemon juice and zest. Stir well to combine.

Sprinkle in the lemon pepper seasoning, salt, and pepper. Adjust seasoning to taste.

If using, add chopped spinach, bell peppers, or cherry tomatoes. Cook until the greens are wilted and the peppers are tender.

Once everything is heated through, remove from heat. Serve immediately, garnished with fresh herbs if desired.