Moroccan Soup

• 2 tablespoons olive oil
• 1 onion
• 12 teaspoon cumin
• 12 teaspoon coriander
• 12 teaspoon sesame seeds
• 1 fresh chili pepper
• 1 teaspoon fresh ginger
• 1 large sweet potato
• 14 ounces chickpeas
• 4 tablespoons chopped tomatoes
• 1 teaspoon honey
• 1 teaspoon mustard powder
• 1 liter vegetable stock
• 4 ounces frozen spinach, leaf frozen
• salt
• pepper

1. Saute onion in olive oil until softened then add all the spices and fry for a little until browned.
2. Add sweet potato and continue to saute.
3. Add vegetable stock, with tomato, honey and mustard.
4. Drain chick peas and wash in cold water, then add to soup.
5. Add salt and pepper.
6. Bring soup to boil and allow to simmer for 1 hour.
7. Add spinach when all other ingredients are cooked and let it wilt.
8. Season to taste.

olive oil, onion, cumin, coriander, sesame seeds, fresh chili pepper, fresh ginger, sweet potato, chickpeas, tomatoes, honey, mustard powder, vegetable stock, frozen spinach, salt, pepper

Taken from www.food.com/recipe/moroccan-soup-359645 (may not work)