Heat the olive oil in a large soup pot or dutch oven over medium heat.
Meanwhile, remove the woody ends from the asparagus, and roughly chop the asparagus into small pieces.
Place the green onions on a large cutting board and chop the white parts only for the soup. Set the green leafy part aside for another use if desired.
To the hot oil, add the asparagus, onions, chickpeas, garlic, salt & pepper, dill, turmeric, ginger, and red pepper flakes.
Cook, stirring constantly for 3-5 minutes until onions have softened.
Pour the broth into the pot along with the pasta. Bring the soup to a boil, then reduce the heat back to medium and simmer for 10-12 minutes until pasta is soft.
Stir in the peas, spinach, and lemon juice and cook for 2-3 more minutes until spinach is wilted. Serve immediately.