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.

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

Add the chickpeas, tomatoes, broth, salt, pepper, and bay leaves. Raise the heat and bring the mixture to a boil.

Cover the pot, reduce the heat, and simmer for 20 minutes. Remove the bay leaves.

Add the flour and ¼ cup of cold water to a jar with a lid, shake until emulsified, and stir it into the soup.

Add the fresh spinach, a handful at a time, and stir until wilted. Turn the heat off.

Finish with lemon juice, then taste and season with more salt, pepper, and lemon juice until the flavors complement each other.

Divide into bowls, drizzle with extra virgin olive oil, and a pinch of red pepper flakes if desired. Add grated parmesan cheese for a non-vegan option.