In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes until softened.

Stir in minced garlic, paprika, oregano, and thyme. Cook for an additional minute until fragrant.

Pour in vegetable broth, add chickpeas, and diced tomatoes. Season with salt, pepper, and bay leaves. Bring to a boil, then simmer for 20 minutes.

Remove bay leaves. Mix flour with water to create a slurry and stir into the soup to thicken.

Fold in spinach until wilted, taking just a couple of minutes.

Squeeze in fresh lemon juice, stir, and adjust seasoning before serving.

Ladle soup into bowls, drizzle with olive oil and serve with crusty bread or croutons.