moroccan chickpea soup

olive oil

1 large onion, chopped
3 garlic cloves, pressed
1 1/2 t cinnamon
1 t ground cumin
1 1/2 t smoked paprika
cayenne pepper
4 cups cooked chickpeas
14.5 oz canned diced tomatoes
4 cups vegetable stock
1 t dark brown sugar
fresh spinach

Hit a bit of olive oil over medium-high heat. Sauté the onions until they're translucent, then add the garlic and sauté a few more minutes. Add the spices and cook for another minute or so.

Add the chickpeas, tomatoes, stock, and sugar. Stir and bring to a boil. Reduce heat and simmer 45 minutes or so.

Puree about half of the chickpeas and add them back to the pot. Stir to reincorporate, then add a few handfuls of fresh spinach and cook until the spinach wilts.

Season with salt, pepper, and maybe a little more cayenne. Voila! Delicious :)