Sauté the Aromatics: Heat olive oil in a large soup pot over medium heat. Add chopped onions and cook until translucent, about 5–6 minutes. Stir in garlic and ginger, cooking another 1–2 minutes until fragrant.

Bloom the Spices: Add cumin, turmeric, smoked paprika, cinnamon, cayenne, salt, and pepper. Stir continuously for 30–60 seconds to release the spices’ aroma.

Add Vegetables, Tomatoes, and Broth: Stir in carrots and celery, then add diced tomatoes with their juice. Pour in the broth and bring the mixture to a gentle boil.

Simmer the Soup: Reduce heat and let the soup simmer for 20–25 minutes, or until the vegetables are tender. Add chickpeas and simmer for another 5 minutes to heat through.

Finish with Lemon and Herbs: Stir in fresh lemon juice. Adjust seasoning as needed. Optionally, use an immersion blender to partially blend the soup for a thicker consistency while leaving some chickpeas whole.

Garnish and Serve: Ladle into bowls, garnish with chopped cilantro or parsley, a drizzle of olive oil, and a lemon wedge.