Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.

Add the garlic, cumin, smoked paprika, and turmeric. Cook for 1 minute, stirring constantly, until fragrant.

Stir in the diced tomatoes, vegetable broth, chickpeas, bay leaf, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 to 25 minutes.

Remove the bay leaf. For a thicker texture, lightly mash some of the chickpeas against the side of the pot with a spoon.

Stir in the kale or spinach and cook for 2 to 3 minutes, just until wilted.

Turn off the heat and stir in the lemon juice. Taste and adjust the seasoning with more salt or pepper if needed.

Ladle into bowls and top with chopped parsley, if using.