Heat olive oil in a large pot over medium heat until shimmering, about 2-3 minutes. Add chopped onion and sauté for 5 minutes until translucent.

Add minced garlic and stir for about 1 minute until fragrant, taking care not to burn it.

Stir in diced carrots and celery and cook for 5 minutes until softened slightly.

Mix in diced potato and zucchini, cooking for another 5 minutes until vegetables begin to blend.

Pour in vegetable broth and stir in chickpeas, oregano, thyme, cumin, salt, and pepper. Bring to a boil, then simmer uncovered for about 20 minutes.

In the final minutes, add chopped kale or spinach, stirring until wilted, about 2-3 minutes.

Remove from heat and stir in lemon juice. Adjust seasoning with salt and pepper if needed.

Ladle soup into bowls and garnish with fresh parsley before serving.