Put the rice, 1 1/2 cups water, and 1/2 teaspoon of the salt into a medium saucepan. Set the saucepan over high heat and bring the water to a boil.

Once the water is boiling, stir the rice once, cover the saucepan, and turn the heat down to low. Cook for 15 minutes without lifting the lid.

While the rice cooks, put the sliced almonds into a large dry skillet over medium heat. Cook for 2 to 3 minutes, stirring often, until the almonds smell nutty and look lightly golden.

Toast the almonds: Transfer the toasted almonds from the skillet to a small plate so they do not keep cooking.

Add 2 tablespoons of the olive oil to the same skillet and keep it over medium heat. When the oil looks loose and shiny, add the red onion and 1/4 teaspoon of the salt.

Cook the onion in the skillet for 4 to 5 minutes, stirring now and then, until it softens and starts to look a little translucent.

Add the garlic and smoked paprika to the skillet. Stir for about 30 seconds, just until the garlic smells fragrant.

Add the chickpeas, half of the chopped roasted red peppers, the sliced olives, the black pepper, and 1/2 cup water to the skillet. Stir well so the paprika coats the chickpeas.

Bring the mixture to a gentle simmer over medium heat. Cook for 5 minutes, stirring a few times, until the liquid reduces and the chickpeas look glossy rather than watery.

Add the baby spinach to the skillet. Stir for 1 to 2 minutes, until the spinach wilts down into the chickpeas.

Put the Greek yogurt into a small bowl. Stir in the remaining chopped roasted red peppers, 1 tablespoon lemon juice, the lemon zest, the remaining 1 tablespoon olive oil, and the remaining 1/4 teaspoon salt.

When the rice has cooked for 15 minutes, turn off the heat under the saucepan. Let the rice stand, still covered, for 5 minutes so it finishes steaming.