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Heat the olive oil in a Dutch oven or stockpot and sauté the onion, carrot and celery for 5 minutes over medium heat until the veggies soften a bit.
Add the garlic, thyme, oregano and smoked paprika and stir to combine. Continue to cook for another minute until fragrant.
Stir in the tomato paste, then add the chickpeas, green lentils, chopped tomatoes and stock. Bring to a boil, then lower the heat and simmer for 30 minutes or until the lentils are cooked to your likening.
Add the baby spinach and continue to simmer with a lid on for 1-2 minutes until the spinach wilts.
Season to taste and serve as is or with your favourite crusty bread.