In a heavy pot, saute the onions, carrots and celery in olive with a pinch of salt for 8-10 minutes until softened and slightly caramelised. Stir a few times.

Add diced potatoes and garlic and stir through, then add the pepper, chili flakes and chickpeas and the zest of 1/2 lemon.

Add the stock, stir through and cover with a lid. Bring to a boil, then reduce the heat to simmering and cook for 15 minutes, until the potatoes are tender.

Open the lid and use a potato masher to break down the chickpeas and potatoes partially. This will add more starchy flesh to the soup, making it thicker and creamier.

Finally, add the lemon juice and spinach leaves. Stir through for 1-2 minutes, allowing the spinach to wilt into the soup.

Finish with 2 tablespoons of sour cream or Greek yogurt and chopped parsley and dill. Serve with a drizzle of olive oil, extra herbs and optional extra sour cream or Greek yogurt on top.