Steps
1. Heat the olive oil in a saucepan over medium heat.
2. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic, cumin, and chili powder; cook for another minute.
4. Add the chickpeas and vegetable broth, simmering for 10 minutes.
5. Stir in the chopped spinach and simmer until wilted, about 2-3 minutes.
6. Season with salt, pepper, and lemon juice to taste.
7. Serve hot, garnished with additional spinach if desired.