Moroccan Style Chickpea Soup

• 2 Tablespoons Extra Virgin Olive Oil
• 1 Medium Onion, Diced
• 2 cloves Large Garlic Cloves, Minced
• 1/2 teaspoons Ground Cinnamon
• 2 teaspoons Cumin Powder
• 1/8 teaspoons Cayenne Powder
• 1/4 teaspoons Onion Powder
• 1/2 teaspoons Sweet Paprika
• 1/8 teaspoons Fresh Ground Pepper
• 4 cups Vegetable Broth
• 1 can (15 Oz Can) Diced Tomatoes (drained)
• 2 cans 15 Oz. Cans, Chickpeas, Drained And Rinsed
• 1 teaspoon Sugar
• 2 cups Fresh Spinach

1. Saute the onion and garlic in the olive oil over medium heat in a 6-quart or larger pot. Cook until onions are soft and slightly browned. Add the spices and stir to mix. Add the broth, stirring to remove any browned bits from the bottom of the pan. Add the tomatoes, chickpeas, and sugar. Let it cook for 15-20 minutes. Remove the soup from the heat and add the spinach, stirring to wilt it. Serve immediately.

olive oil, onion, garlic, ground cinnamon, cumin, cayenne powder, ubc, sweet paprika, fresh ground pepper, vegetable broth, tomatoes, chickpeas, sugar, fresh spinach

Taken from tastykitchen.com/recipes/soups/moroccan-style-chickpea-soup/ (may not work)