Heat 2 tablespoons of olive oil in a large pot over medium heat for about 2 minutes.

Add 1 diced onion, 2 diced carrots, and 2 chopped celery stalks. Sauté for about 5 minutes until the onion is translucent.

Stir in 4 minced cloves of garlic, 1 teaspoon of paprika, 1 teaspoon of dried oregano, and 1 teaspoon of thyme. Cook for 1 minute.

Introduce 2 cans of drained chickpeas, 1 can of diced tomatoes, and 4 cups of vegetable broth. Season with salt and black pepper, and add 2 bay leaves if using. Bring to a boil and simmer for 20 minutes.

Remove bay leaves and prepare a thickening slurry with 2 tablespoons of flour and ¼ cup of cold water. Stir into the soup and cook for an additional 2-3 minutes.

Gradually add 4 cups of fresh spinach, stirring until wilted, about 2-3 minutes.

Stir in the juice of 1 lemon and adjust seasoning. Serve with a drizzle of olive oil and, optionally, grated Parmesan.