Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes until onion is translucent.

Stir in minced garlic, paprika, oregano, and thyme. Cook for an additional minute until fragrant.

Add canned chickpeas, diced tomatoes, vegetable broth, salt, pepper, and bay leaves. Bring to a boil, then reduce heat and simmer for 20 minutes.

Mix flour with ¼ cup of cold water and stir into the soup. Cook for another 5 minutes to thicken.

Stir in fresh or frozen spinach until wilted. Cook for additional minutes if using frozen.

Remove from heat and squeeze in fresh lemon juice. Adjust seasoning, serve in warm bowls with olive oil and toppings.