Ingredients
1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach
Directions
Heat olive oil on medium to high heat.
Place garlic and onions in the pan, until slight browning occurs, then add spices.
While adding tomatoes, chickpeas, broth, and sugar; Season with salt and pepper.
Allow the broth to simmer, then lower heat, and simmer again for 45 minutes.
After 45 minutes, turn the heat off, and add spinach.
