In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic, cumin, and paprika, and cook for another minute until fragrant.

Pour in the vegetable broth and bring to a boil. Add the chickpeas and reduce heat to a simmer.

Simmer for about 15 minutes to allow the flavors to meld.

Stir in the spinach and cook until wilted, about 2 minutes.

Use an immersion blender to puree the soup to your desired consistency, or transfer to a blender in batches.

Ladle the soup into bowls and garnish with chopped parsley and a wedge of lemon.

Serve hot and enjoy!