Heat olive oil in a large pot over medium heat.

Add diced onion and cook until soft and translucent.

Stir in minced garlic and cook briefly until fragrant.

Add carrots and celery, stirring to coat them in the oil.

Sprinkle in cumin, smoked paprika, and oregano and mix well.

Add chickpeas, diced tomatoes, and vegetable broth.

Bring to a gentle simmer and cook for 18–22 minutes until vegetables are tender.

Stir in spinach and lemon juice, then season with salt and pepper before serving.