Place a large pot on the stove over medium heat and add the olive oil. Allow it to warm gently for about 30–40 seconds—you don’t want it smoking, just lightly heated so it can evenly coat the ingredients and start building flavor.

Add the chopped onion to the pot and stir to coat it in the oil. Cook for about 5–7 minutes, stirring occasionally, until the onion becomes soft, slightly translucent, and lightly golden. This step builds the base flavor of your soup, so don’t rush it.

Add the minced garlic and stir it into the onions. Let it cook for about 30–60 seconds, just until fragrant. Keep stirring during this step to prevent the garlic from burning, as burnt garlic can turn bitter and affect the overall taste.

Stir in the chickpeas and mix them well with the onion and garlic. Let them cook for 2–3 minutes so they warm through and begin to absorb the flavors in the pot. If using canned chickpeas, make sure they are drained and rinsed before adding.

Slowly pour in the broth while stirring, making sure to scrape up any bits from the bottom of the pot—this adds extra depth to the soup. Increase the heat slightly to bring the mixture to a gentle simmer, but avoid a rapid boil.

Once the soup reaches a simmer, reduce the heat to low and let it cook uncovered for about 15–20 minutes. This allows all the flavors to come together and develop into a balanced, comforting broth.

Add the fresh spinach to the pot and stir gently. Let it cook for 2–3 minutes until it wilts down and blends into the soup. Spinach cooks quickly, so keep an eye on it to avoid overcooking.

Remove the pot from heat and stir in the fresh lemon juice. Adding the lemon at the end keeps the flavor bright and fresh rather than dull or muted.

Taste the soup and adjust the seasoning with salt and black pepper as needed. Start with a small amount, stir, and taste again until the flavor feels balanced and just right.