Dice onion. Mince garlic. Drain and rinse chickpeas. Juice lemons until you have 3 tablespoons of juice.

Heat olive oil in a medium or large pot over medium heat. Cook onion until starting to brown, 6 minutes, stirring occasionally.

Stir in garlic, oregano and salt. Cook 1 minute.

Stir in broth and chickpeas. Simmer for 8 minutes. Mash with a potato masher, or pure half of soup if you prefer a thicker soup (versus brothy).

Add lemon juice and spinach, simmer another 2-3 minutes until spinach is wilted. Taste, add more salt if needed.