Make the crispy onion topping: Heat large skillet over medium heat with enough olive oil to create a thin coating. Add the onions, a small amount of salt (and sugar, if desired) and cook, stirring occasionally, until deep golden brown, about 20 minutes, adjusting the heat as needed. In the last minute of cooking, add the minced garlic and cook just until fragrant, about 30-60 seconds. Set aside.

Make the soup: In a large soup pot or Dutch oven medium heat olive oil until shimmering then add the onion and salt and cook until soft and translucent, about 5 minutes.

Add spices and cook for just 60-90 seconds making sure to move the spices and onions so they don't burn.

Add the rice, barley, and lentils, and all of the water to the pot and bring the entire mixture up to a small simmer.

Cover the pot and let the mixture cook at a very low simmer for 25-30 minutes.

Once the mixture is al dente, add the cooked chickpeas, spinach, parsley, and cilantro, the pot stirring well and cook uncovered for about 5-10 minutes until everything is heated through and tender to your taste. (You can cook longer for a thicker soup or add water to thin it out at this point).

Adjust seasoning and serve topped with yogurt, cilantro, mint and caramelized onions.