Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

While the oil is heating, roughly chop the onion, garlic and leek and cut the carrot (peeled) into small chunks

Add the chopped vegetables into the hot fry pan, mix every 1 to 2 minutes so everything evenly cooks, after 6 to 7 minutes and the vegetables are lightly sauteed, add in the paprika and cumin, quickly mix together, then remove from the heat and set aside

In the meantime, drain a can of chickpeas (including the liquid) into a tall plastic cylinder, using a hand blender, blend together until you get a smooth puree, you can also use a food processor, stand up blender or nutri-bullet

Once the vegetables in the pan are cool enough to handle, about 5 minutes, add into the cylinder with the chickpea puree, then season generously with sea salt & black pepper, blend together until you get a smooth puree

Heat the same fry pan with a low-medium heat and add in the chickpea and vegetable puree, slowly whisk in between 1/2 cup to 1 cup (120 ml to 240 ml) water or until you end up with a creamy texture, then simmer

While the soup is simmering, heat a separate fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

After a couple of minutes add in the spinach, add in batches to not over-crowd the pan, mix with the olive oil so it easily wilts, once all the spinach has been added and it's lightly wilted, season with sea salt & black pepper, mix together and remove from the heat

Transfer the simmering soup into shallow bowls, top off with the sauteed spinach and garnish with some canned chickpeas, enjoy!