In a large pot, warm olive oil over medium heat. Add diced onion, chopped carrots, and chopped celery stalks. Cook until the onion turns translucent, about 5 minutes.

Stir in minced garlic, paprika, dried oregano, and dried thyme. Sauté for about 1 minute until fragrant.

Add drained chickpeas, diced tomatoes with juices, and vegetable broth. Season with salt, black pepper, and bay leaves. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.

Remove bay leaves. Mix flour with cold water until smooth, then stir into the soup and cook for 3-5 minutes until thickened.

Incorporate fresh spinach into the pot and stir until wilted, about 2-3 minutes.

Turn off heat and squeeze in lemon juice. Stir to combine and adjust seasoning if necessary.

Ladle soup into bowls and serve. Optionally, drizzle with olive oil and sprinkle with red pepper flakes or Parmesan cheese.