Heat the olive oil in a large pot over medium heat.

Add the diced onion and cook for 3-4 minutes until softened.

Stir in the minced garlic, diced carrots, and diced celery, and sauté for another 5 minutes.

Add the cumin, smoked paprika, and red pepper flakes (if using), and cook for 1 minute until fragrant.

Pour in the vegetable broth and canned diced tomatoes, stirring to combine.

Add the drained chickpeas, diced potato, and bay leaf to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the vegetables are tender.

Season the soup with salt and black pepper to taste.

Stir in the chopped spinach and cook for 2-3 minutes until wilted.

Remove the bay leaf and stir in the lemon juice for brightness.

Serve the soup hot, garnished with fresh parsley. Enjoy your cozy vegan dinner!