Begin by placing a large pot over medium heat and adding olive oil. Allow it to warm for about 1-2 minutes until shimmering.

Toss in diced onion, chopped carrots, and celery. Sauté for approximately 5 minutes until softened and the onion is translucent.

Introduce minced garlic, paprika, oregano, and thyme into the pot. Stir well and cook for about 1 minute until aromatic.

Stir in chickpeas, canned tomatoes, vegetable broth, salt, pepper, and bay leaves. Bring to a gentle boil, then cover and let it simmer for 20 minutes.

Remove the bay leaves from the pot. Mix a tablespoon of flour with cold water until smooth. Stir this into the soup and simmer for an additional 2-3 minutes.

Fold in the fresh spinach, stirring gently until wilted. If using frozen spinach, heat through for 3-5 minutes.

Remove from heat and squeeze in fresh lemon juice. Adjust seasonings if necessary.

Ladle into bowls while warm, optionally drizzle with olive oil, sprinkle red pepper flakes, and serve with crusty bread.