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

Stir in 3 cloves of minced garlic, 1 teaspoon of paprika, 1 tablespoon of oregano, and 1 teaspoon of thyme. Cook for 1 minute until fragrant.

Incorporate 2 cans of drained chickpeas, 1 can of diced tomatoes, and 4 cups of vegetable broth. Season with salt and pepper, then add 2 bay leaves. Boil, then let simmer for 20 minutes.

Prepare a slurry by mixing ¼ cup of cold water with 2 tablespoons of flour until smooth, then add it to the soup after removing bay leaves.

Stir in 2 cups of fresh spinach, or add frozen spinach directly. Cook until spinach wilts, about 2-3 minutes.

Turn off heat and stir in the juice of 1 lemon. Adjust seasoning if needed. Serve hot.