In a large pot, drizzle 2 tablespoons of olive oil and heat over medium heat until shimmering.

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

Introduce 4 minced garlic cloves, 1 teaspoon of paprika, 1 teaspoon of oregano, and ½ teaspoon of thyme. Stir and cook for another minute.

Next, add 1 can of drained chickpeas, 1 can of diced tomatoes, and 4 cups of low-sodium vegetable broth. Season with 1 teaspoon of salt, ½ teaspoon of black pepper, and 2 bay leaves. Bring to a boil, then reduce heat and simmer for 20 minutes.

Remove the bay leaves. In a small bowl, whisk together 2 tablespoons of flour with 2 tablespoons of water. Gradually add to the pot while stirring.

Stir in 2 cups of fresh spinach, cooking for 2-3 minutes until wilted. Adjust cooking time if using frozen spinach.

Remove from heat and squeeze in the juice of 1 lemon. Stir and adjust seasoning as needed before serving hot.