Warm the pot: Heat olive oil in a large pot over medium heat. When it shimmers, add the diced onion with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until soft and lightly golden.

Add aromatics: Stir in the minced garlic. Cook 30–60 seconds until fragrant, being careful not to brown it.

Bloom the spices: Add cumin, smoked paprika, coriander, red pepper flakes, and black pepper. Stir for 30 seconds to toast the spices and release their oils.

Tomato base: Add the tomato paste and cook for 1 minute, stirring, until it darkens slightly. Pour in the diced tomatoes with their juices and bring to a gentle simmer for 2–3 minutes.

Build the stew: Add chickpeas, vegetable broth, bay leaf, and 1 teaspoon salt. Stir well, bring to a simmer, then reduce heat to medium-low.

Simmer for flavor: Let the stew bubble gently for 15–20 minutes, uncovered, stirring now and then. If it seems too thick, splash in more broth or water. If too thin, simmer a few minutes longer.

Finish with greens: Remove the bay leaf. Stir in the spinach a handful at a time until just wilted, 1–2 minutes. Turn off the heat.

Brighten and balance: Stir in lemon juice. Taste and adjust salt, pepper, and heat. If the tomatoes are very acidic, add a small pinch of sugar or maple syrup.

Serve: Ladle into bowls. Top with chopped parsley or cilantro and an extra squeeze of lemon. Serve with crusty bread, rice, quinoa, or a warm pita.