Heat olive oil in a large pot over medium heat.

Add the onions, garlic, carrots, and celery, stirring frequently until softened and aromatic (about 5 minutes). This step builds the soup's flavorful foundation.

Stir in cumin and paprika, letting the spices toast for 30 seconds to release their aroma.

Add the cooked chickpeas and mix well, ensuring they are coated in the spices for enhanced flavor.

Pour in the vegetable broth and stir in the diced tomatoes.

Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow it to cook for 20–25 minutes, letting all the flavors meld beautifully.

Use a spoon to mash some of the chickpeas against the side of the pot. This creates a creamier texture while still keeping the soup chunky.

If you prefer a smoother consistency, you can use an immersion blender to partially blend the soup, leaving some texture intact.

Taste the soup and adjust with salt and pepper as needed.

Stir in a splash of lemon juice right before serving for a refreshing pop of acidity.

Ladle the soup into bowls and top with a sprinkle of fresh parsley.

Serve warm with crusty bread or a side salad for a complete, satisfying meal.

Cooking this soup is not only simple but also a delightful way to fill your kitchen with irresistible aromas. In just under an hour, you’ll have a nourishing dish ready to impress your family and friends!