Moroccan Chickpea Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, small, chopped
2 garlic cloves, minced
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 pinch cayenne pepper
15 ounces diced tomatoes
30 ounces chickpeas, canned, drained
3 cups vegetable broth
1/2 teaspoon granulated sugar
salt & fresh ground pepper
4 cups spinach, fresh, thinly sliced

Preparation

In a large pot, heat olive oil over medium-high heat. Add onion, garlic, cinnamon, paprika, cumin and cayenne. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tomatoes, chickpeas, vegetable broth and sugar. Simmer for 45 minutes. Season to taste with salt and pepper. To serve, divide spinach among 6 serving bowls. Ladle hot soup over the spinach and serve immediately.