In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 teaspoon of cumin seeds and sauté for about 1 minute, or until fragrant. Next, stir in the chopped onion, minced garlic, and grated ginger, cooking for approximately 5 minutes until the onion becomes translucent and softens.

Pour 4 cups of chicken (or vegetable) broth into the pot and increase the heat slightly to bring it to a gentle simmer. Allow the broth to simmer for about 2-3 minutes.

Gently add 2 cups of shredded chicken (or chickpeas) to the simmering broth, followed by 2 teaspoons of ground turmeric, 1 cup of chopped carrots, 1 cup of chopped celery, and 1 teaspoon of salt. Stir everything and let it simmer uncovered for 20 minutes.

After 20 minutes, stir in 1 cup of fresh spinach (or kale) until the greens wilt, about 5 minutes.

Remove the pot from the heat. Squeeze the juice of 1 lemon into the soup, adjusting to taste, and stir it into the mixture.