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

Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the garlic, cumin, smoked paprika, thyme, and red pepper flakes, if using. Cook for 30 seconds to 1 minute until fragrant.

Add the chickpeas, diced tomatoes, vegetable broth, water, bay leaf, salt, and black pepper. Stir to combine.

Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 to 25 minutes.

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

Add the lemon juice and taste. Adjust salt and pepper as needed.

Ladle into bowls and top with fresh parsley if desired. Serve warm.