In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté the vegetables for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

Next, stir in 3 minced garlic cloves, 1 teaspoon of paprika, 1 teaspoon of dried oregano, and ½ teaspoon of dried thyme. Cook these aromatic ingredients for an additional minute, stirring constantly until the garlic is fragrant.

Now, add 1 can of drained chickpeas, 1 can of diced tomatoes, and 4 cups of vegetable broth into the pot. Season with salt and pepper to taste, and toss in 2 bay leaves. Bring the mixture to a boil over high heat, then reduce to low, cover the pot, and let it simmer for about 20 minutes.

After 20 minutes of simmering, remove the bay leaves. In a small jar, combine 2 tablespoons of flour with ¼ cup of cold water, then shake well to create a slurry. Gradually stir this mixture into the soup, allowing it to thicken for about 5 more minutes.

Slowly stir in 2 cups of fresh spinach into the soup and cook for an additional 2-3 minutes until just wilted. Adjust seasoning with a squeeze of fresh lemon juice, and additional salt and pepper if needed.

Ladle the Mediterranean soup into bowls, drizzling each serving with a touch of extra virgin olive oil for added richness. Serve it warm alongside some crusty bread.