In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.

Add minced garlic and cook for another minute until fragrant.

Stir in the chickpeas, vegetable broth, water, oregano, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.

Add the chopped spinach, lemon juice, and lemon zest. Cook for an additional 5 minutes.

For a creamier texture, use an immersion blender to blend part of the soup, or transfer a portion to a blender and blend until smooth. Return to the pot.

Ladle the soup into bowls and garnish with fresh parsley. Serve warm.