Cook the spinach in a pot without adding water, as it will release plenty of liquid.

In a skillet, melt a little butter, sauté the onion until golden, then add the bacon and cook until crispy.

Bring water to a boil in a separate pot and cook the brown rice until tender.

Add the spinach to the skillet with the onion and bacon, stir a couple of times, then add the chickpeas and sauté briefly.

Add the cooked rice, stir a couple more times, season with salt and pepper to taste, and add the soy sauce. Let it cook for about 5 minutes to absorb the flavors, then serve.