In a large stock pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onion, carrot, and celery, cooking for 7-8 minutes until the vegetables are softened and the onions are translucent.

Stir in 3 cloves of minced garlic, along with 1 teaspoon each of fresh thyme and rosemary, and a pinch of red chili flakes if you like some heat. Sauté for an additional minute.

Mix in 1 can of drained chickpeas and 2 medium diced potatoes. Pour in 4 cups of vegetable stock, stirring everything together. Increase the heat to bring the mixture to a rolling boil.

Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for 15 minutes, or until the potatoes are tender but not falling apart.

Use a ladle to scoop out 2-3 cups of the soup and carefully blend it in a blender or with an immersion blender until smooth. Return the blended mixture back to the pot, stirring to combine with the remaining chunky ingredients.

Stir in the juice of half a lemon and a generous handful of baby spinach into the simmering soup. Cover the pot again and let it simmer for another minute.

Taste the soup, then season with salt and pepper to your liking. Serve hot, garnished with a sprinkle of fresh herbs or an extra squeeze of lemon.