Moroccan Chickpea Soup Adapted from Chef Chloe

Ingredients:

• 1 large onion, medium diced
• 5 to 6 cloves garlic, finely chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 heaping teaspoon sweet or smoked paprika
• 1 (14.5-ounce) can organic chopped tomatoes
• Freshly ground black pepper

• 2 398ml cans organic chickpeas, drained and rinsed well (I use Eden Organic)
• 1 quart organic low sodium vegetable broth
• 1 teaspoon coconut sugar
• 1 tbsp Olive oil
• Sea Salt
• 1 (5-ounce) package pre-washed organic baby spinach

Instructions

• Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions
  begin to turn translucent; lower heat if browning starts to occur.
• Add spices and saute a minute or so.
• Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh
  pepper. Stir well.
• Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just
  covered
• Bring to a simmer, then lower heat and gently simmer for 35-40 minutes.