Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, then cook for 5-7 minutes until softened.

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

Add the chickpeas, diced tomatoes, vegetable broth, water, bay leaf, salt, and black pepper. Stir well and bring to a boil.

Reduce the heat to low and simmer for 20-25 minutes, uncovered, so the flavors meld and the soup thickens slightly.

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

Remove the bay leaf and stir in the lemon juice. Taste and adjust seasoning with more salt or pepper if needed.

Ladle into bowls and garnish with fresh parsley before serving.