1. Sauté the Aromatics
   • Heat the olive oil in a pot over medium heat.
   • Add the chopped onion and sauté for 2-3 minutes until translucent.
   • Stir in the garlic, carrot, and celery (if using) and cook for another 2 minutes.
2. Build the Base
   • Add the chopped tomato (or canned tomatoes) to the pot and cook for 2-3 minutes, stirring occasionally, until softened.
   • Stir in the cumin and smoked paprika for a burst of flavor.
3. Add Chickpeas and Broth
   • Toss in the drained chickpeas and pour in the vegetable broth.
   • Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to blend the flavors.
4. Optional Greens
   • If you’re adding spinach or kale, stir it in during the last 2 minutes of cooking. The heat will wilt the greens perfectly.
5. Season and Serve
   • Taste the soup and adjust the salt and pepper to your liking.
   • Serve hot, garnished with fresh parsley or cilantro for a fresh touch.

Tips and Variations

• Creamy Option: Blend a portion of the soup with an immersion blender for a creamy texture while keeping some chickpeas whole for a hearty bite.
• Spicy Twist: Add a pinch of chili flakes for extra heat.
• Add Grains: Stir in cooked quinoa, rice, or pasta to make it even more filling.

This chickpea soup is not just quick but also nourishing and versatile. Perfect for any time you want a comforting, homemade meal in a flash. Enjoy!