Spicy Chickpea Soup

Start by heating olive oil in a large pot over medium high heat. Add the onions and garlic and cook 5-10 minutes until softened. Add the spices (cinnamon, cumin, paprika and cayenne pepper) and stir. Add the diced tomatoes and chickpeas, vegetable broth and sugar and stir. The chickpeas should be submerged. You can add water to if needed so that the chickpeas are totally covered, but you shouldn’t need to do this. Season with salt and pepper.

Bring to a simmer, then lower the heat and let it cook uncovered for 45 minutes. After that time has passed, mash the chickpeas in the pot with a potato masher to help thicken the soup. Stir in the frozen spinach and let it heat through and break apart so it evenly distributes in the soup.

Ladle into bowls and enjoy.

Optional garnishes: dollop of Greek yogurt, roasted chickpeas, drizzle of olive oil, freshly chopped cilantro or parsley.

Recipe adapted from Dave Lieberman.