Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add 1 chopped onion and sauté until it becomes soft and translucent, about 5 minutes.

Next, stir in 4 minced garlic cloves, cooking for about 1 minute until fragrant. Be careful not to let the garlic brown, as it can turn bitter.

Now, add 2 diced carrots and 2 chopped celery stalks to the pot. Sauté these veggies for approximately 5 minutes, stirring frequently, until they begin to soften and their colors brighten.

Mix in 1 diced potato and 1 chopped zucchini, cooking for another 5 minutes until they start to deepen in color and soften slightly.

Pour in 6 cups of vegetable broth and add 1 can of drained chickpeas to the pot. Sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and 1 teaspoon of ground cumin, along with salt and pepper to taste.

Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes.

Stir in 2 cups of chopped kale or spinach, allowing it to wilt for about 2-3 minutes.

Once the greens have wilted, squeeze in the juice of 1 lemon to add brightness. Taste and adjust the seasoning if desired.

Ladle the hot soup into bowls and garnish with fresh parsley if desired. Serve immediately, perhaps with a side of crusty bread or croutons.