1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

2. Stir in the garlic, paprika, oregano, and thyme. Cook until fragrant, about 1 minute.

3. Add the chickpeas, tomatoes, broth, salt, pepper, and bay leaves. Raise the heat and bring the mixture to a boil, then cover the pot, reduce the heat, and simmer for 20 minutes. Remove the bay leaves.

4. In a jar with a lid, combine flour and ¼ cup cold water. Shake until emulsified, then stir into the soup.

5. Add the spinach, a handful at a time, stirring until wilted (if using frozen spinach, cook a little longer). Turn off the heat.

6. Stir in lemon juice to taste. Adjust seasoning with more salt, pepper, and lemon juice if needed.

7. Serve in bowls with optional toppings like olive oil drizzle, red pepper flakes, or parmesan cheese. Enjoy with crusty bread.