Heat olive oil in a large stockpot over medium heat.
Add onion, garlic, and carrots and saute for 5 minutes.
Add chicken sausage and cook for 3-5 minutes until browned.
Add 1 teaspoon salt, cumin, paprika, ginger, red pepper flakes, and tomato paste and cook, stirring, for 30 seconds until fragrant.
Add drained beans and tomatoes and use a wooden spoon to break up the tomatoes in the pot.
Pour in the stock and stir to combine. Bring to a boil and reduce to a simmer, cooking for 20-25 minutes partially covered.
Taste for seasoning and salt if needed. Since I use homemade unsalted stock, I always do.
Add spinach to the pot along with the juice of half of a lemon, then immediately turn off the heat. The spinach will wilt quite quickly.
To serve, ladle into shallow bowls and top with fresh parsley.