In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
Stir in the ground cumin, coriander, and turmeric. Cook for another minute until the spices are fragrant.
Add the chickpeas to the pot. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for about 15 minutes.
For a creamier texture, take out about a cup of the soup and blend it until smooth, then return it to the pot. This step is optional.
Stir in the fresh lemon juice—season with salt and pepper to taste.
Ladle the soup into bowls. Garnish with fresh parsley or cilantro and a slice of lemon.
Serve hot, ideally with a slice of crusty bread or a side salad for a complete meal.