Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering, about 2 minutes. Add the chopped onion and sauté until softened and translucent, roughly 5 minutes.

Stir in 2 minced garlic cloves and cook for an additional minute until fragrant, taking care not to let the garlic burn.

Add the diced carrots and celery, cooking for about 5 minutes until they're tender yet still crisp.

Mix in the diced potato and zucchini, cooking for another 5 minutes until they begin to lightly golden.

Carefully pour in 6 cups of vegetable broth and add the drained chickpeas along with 1 teaspoon each of dried oregano and thyme, and ½ teaspoon of ground cumin. Stir well to combine.

Increase heat to high and bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer. Cover the pot and allow to cook for 20 minutes.

In the last few minutes of cooking, stir in 2 cups of chopped kale or spinach, cooking until wilted, about 2-3 minutes.

Remove from heat and stir in the juice of one lemon. Adjust seasoning with salt and pepper to taste.

Ladle the soup into bowls and garnish with freshly chopped parsley.