Step 1: Sauté Vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the diced onion, carrots, and celery to the pot.

Sauté the vegetables for 5-7 minutes, or until they’re softened, stirring occasionally.

Step 2: Add Garlic

Add the minced garlic to the pot and cook for another 1-2 minutes, or until fragrant, stirring constantly.

Step 3: Add Spices

Stir in the ground cumin, ground coriander, smoked paprika, and dried thyme.

Cook for about 1 minute, stirring constantly, to toast the spices and release their flavors.

Step 4: Add Remaining Ingredients (Except Spinach)

Add the drained and rinsed chickpeas, undrained diced tomatoes, and vegetable broth or water to the pot.

Stir well to combine all the ingredients.

Step 5: Bring to a Boil and Simmer

Increase the heat to high and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the vegetables are tender, stirring occasionally.

Step 6: Add Spinach

Stir in the roughly chopped fresh spinach.

Cook for another 5 minutes, or until the spinach is wilted.

Step 7: Season and Serve

Season the soup with salt and pepper to taste. Adjust the seasonings as needed.

Serve the Chickpea and Spinach Soup hot, with lemon wedges on the side for squeezing, if desired.