In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 finely chopped carrots, and 2 stalks of chopped celery. Cook until the onion is translucent, about 5 minutes.

Stir in 3 minced garlic cloves, 1 teaspoon of paprika, 1 teaspoon of dried oregano, and 1 teaspoon of thyme if using. Cook for an additional minute.

Add 2 cans of drained chickpeas, 1 can of diced tomatoes, and 4 cups of low-sodium vegetable broth. Season with salt and black pepper. Add 1 or 2 bay leaves if desired. Bring to a boil, then reduce heat and simmer for 20 minutes.

Remove the bay leaves. Mix 2 tablespoons of flour with 1/4 cup of cold water, shake until smooth, then stir into the soup to thicken. Cook for an additional 5 minutes.

Stir in 2 cups of fresh spinach until wilted, about 1-2 minutes.

Squeeze in the juice of 1 lemon, mix well, and adjust seasoning as needed. Serve hot with a drizzle of olive oil.