Moroccan Spiced Chickpea Soup - cooking recipe

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 sweet paprika
3 (15 ounce) cans chickpeas, drained and rinsed well
1 (14 1/2 ounce) can chopped tomatoes
1 quart vegetable broth
1 teaspoon sugar
salt and pepper
1 (5 ounce) package prewashed Baby Spinach

Preparation

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.