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Add ¾ of one can chickpeas to a bowl then add 1 tsp of each of the spices along with a dash of oil and salt. Air fry for 15-20 minutes at 200 C until crunchy.
Cook onion, carrot and garlic in oil until golden. Add the paprika and cumin and let infuse for 1-2 minutes. Stir regularly.
Add the red lentils and let 'toast' for 2 minutes. This will make the lentil more compact to prevent it from breaking as it cooks. Add the broth, tomatoes, herbs and stir. Let cook for 10 minutes.
Add the chickpeas and continue cooking for 5 minutes.
Remove a few cups of the soup, place in a blender and add nutritional yeast. Blend until pureed.
Add the blended soup back to the pan, add the spinach, stir and season with salt and pepper.