Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for about 5 minutes until softened.

Stir in garlic, paprika, oregano, and thyme; cook for 1 minute to bloom the spices.

Add chickpeas, tomatoes, vegetable broth, salt, pepper, and bay leaves. Bring to a boil, then reduce heat to low and simmer for 20 minutes.

For a thicker consistency, prepare a flour slurry; mix flour with cold water and gradually stir into the soup. Cook for an additional 5 minutes.

Stir in fresh spinach until just wilted, about 2-3 minutes. If using frozen, cook a few extra minutes.

Add lemon juice to taste, stir well, and adjust seasoning as needed.

Serve hot in bowls, optionally garnished with olive oil and pepper flakes.