Prepare the Ingredients: Start by chopping your onions, garlic, carrots, and celery into small, even pieces. If using dried chickpeas, soak them overnight and cook them according to the package instructions.

Sauté the Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Then add the garlic, carrots, and celery, cooking for another 5 minutes until they soften.

Add Spices: Stir in the cumin, coriander, and smoked paprika, allowing them to toast for a minute to release their essential oils.

Incorporate Chickpeas and Broth: Add the chickpeas to the pot, followed by your broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes.

Add Greens: Once the soup has simmered, stir in your greens and let them wilt for 5 minutes.

Season to Taste: Taste the soup and adjust the seasoning with salt and pepper as needed. Add a splash of lemon juice for a bright finish if desired.

Serve: Ladle the soup into bowls and garnish with fresh herbs. A drizzle of olive oil on top can add a lovely richness.