Prep your base: Warm 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 7–9 minutes.

Add garlic and spices: Stir in the garlic, cumin, smoked paprika, dried thyme, and red pepper flakes if using. Cook for 1 minute until fragrant.

Tomato boost: Add 1–2 tablespoons of tomato paste and cook, stirring, for 1–2 minutes to caramelize it slightly. This deepens the flavor and cuts any sharp acidity.

Build the soup: Pour in crushed tomatoes (about 1 cup) and 6 cups of vegetable broth. Add the bay leaf. If using a Parmesan rind, add it now. Bring to a gentle boil.

Chickpeas go in: Stir in the chickpeas. Reduce heat to a lively simmer and cook for 15–20 minutes, uncovered, so the flavors meld and the broth reduces slightly.

Adjust texture: For a creamier body, use a potato masher to lightly mash some chickpeas right in the pot (5–6 quick presses). Or blend 1 cup of the soup and return it to the pot. Keep it rustic.

Spinach time: Add the spinach in batches, stirring until wilted, 1–2 minutes. Turn off the heat and remove the bay leaf and Parmesan rind if used.

Brighten and season: Stir in the lemon zest and juice (start with half a lemon, add more to taste). Season generously with salt and black pepper. Finish with a drizzle of olive oil for richness.

Serve: Ladle into bowls and top with chopped parsley. Serve with warm crusty bread or a simple grilled cheese on the side.