Ingredients
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1/4 cup extra virgin olive oil
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1 large onion, diced
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6 garlic cloves, pressed
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1 teaspoon ground cinnamon
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1 teaspoon ground cumin
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1/8 teaspoon cayenne pepper
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1 teaspoon sweet paprika
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3 (15 ounce) cans chickpeas, drained and rinsed well
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1 (14 1/2 ounce) can chopped tomatoes
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1 quart vegetable broth
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1 teaspoon sugar
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salt and pepper
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1 (5 ounce) package prewashed Baby Spinach
Instructions
- 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.
- Season with salt and pepper, to taste.