Hearty Chickpea Soup

• 2 tablespoons olive oil
• 1 celery rib, finely chopped
• 1 medium carrot, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 12 teaspoon ground turmeric
• 14 teaspoon ground ginger or 1 teaspoon fresh ginger
• 1 pinch saffron (optional)
• 2 cups vegetable broth
• 1 (14 ounce) can chickpeas, rinsed and drained
• 1 (14 ounce) canpeeled chopped tomatoes
• 2 cups spinach leaves
• lemon wedge, to garnish

1. Heat oil on medium heat in a medium saucepan.
2. Saute celery, carrot, onion and garlic together for 3-5 minutes.
3. Add cinnamon, turmeric, ginger and saffron, if desired.
4. Cook 1-2 minutes longer.
5. Add broth, chickpeas, and tomatoes (with juice).
6. Bring to a boil and reduce heat to a simmer.
7. Cook partially covered, 25 minutes, or until vegetables are tender.
8. Stir in spinach and cook until wilted.
9. Garnish with lemon wedges, if desired.

olive oil, celery, carrot, onion, garlic, ground cinnamon, ground turmeric, ground ginger, saffron, vegetable broth, chickpeas, tomatoes, spinach leaves, lemon wedge

Taken from www.food.com/recipe/hearty-chickpea-soup-425510 (may not work)