I enjoy finishing off that last part of the broth with a nice handful, of white rice stirred around in the bowl. Makes for a complete meal.

Yield: 6 Servings

Ingredients:
1/4 cup extra virgin olive oil
1 large onion, diced
6 garlic cloves, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon paprika
3 (15 ounce) cans chickpeas, drained and rinsed well
1 (14 1/2 ounce) can chopped tomatoes (I used 4 cluster tomatoes)
1 quart vegetable broth
1 teaspoon sugar
salt and pepper
5 ounces of baby spinach (FRESH)

The How To:
- Heat olive oil in a large pot over medium-high heat.
- Add garlic and onions and saute until onions are translucent (lower heat if browning starts to occur).
- Add spices and saute for 1 minute.
- Add tomatoes, chickpeas, broth and sugar.
- Season with salt and freshly ground black pepper.
- Stir. Make sure chickpeas are covered with liquid. If needed, add a little more broth.
- Simmer gently for 45 minutes.
- Remove soup from heat.
- Use a potato masher to mash up some of the chickpeas.
- Stir in spinach and heat through. (I cut into strips, they dont have to be perfect just a good handful and strip at them makes a great presentation)
- Season with salt and pepper, to taste.