Step 1

Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Add the diced onion and cook for 3-5 minutes until it turns translucent.

Step 3

Add the chopped carrots, celery, and zucchini, and cook for another 2-3 minutes.

Step 4

Stir in the minced garlic, dried thyme, dried oregano, crushed red pepper (if using), salt, and black pepper. Cook for 1 minute until the garlic becomes fragrant.

Step 5

Add the chickpeas and vegetable broth. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 20-30 minutes.

Step 6

Carefully transfer 1 - 2 cups of the soup (broth + chickpeas) to a blender and pulse a few times. Avoid adding the zucchini or celery, but carrots and onions are fine. This step helps thicken the soup naturally. If you don't have a blender, mash 1 cup of the chickpeas with a fork and add it back to the soup. You can also pulse an immersion blender 5 - 10 times.

Step 7

Return the blended mixture back to the pot and stir it. You still want whole chickpeas in the soup, so do not blend everything.

Step 8

Add the chopped spinach, fresh parsley, and lemon juice. Cook for another 1-2 minutes until the spinach wilts.

Step 9

Serve warm, garnished with a sprinkle of fresh parsley. Optionally, you can also add some feta cheese on top.