Moroccan Chickpea Soup by Spice Cravings

– 2 tbsp olive oil
– 1 cup onion (chopped (1 medium)
– 4-5 cloves garlic (crushed (or 1/2 tsp garlic powder)
– 1 cup carrot (chopped (2 carrots)
– 1 cup celery (chopped (2 Ribs)
– 31 oz cooked chickpeas (2 cans, 15.5 oz each) drained and rinsed)
– 14.5 oz fire-roasted tomatoes (1 can) (or regular diced) (or 4 medium size ‘ripe’ Roma tomatoes de-seeded & pureed coarsely)
– 2 tbsp tomato paste
– 1 tbsp sun dried tomatoes (optional, but recommended)
– 1/2 tsp ground cinnamon (adjust to taste)
– 2 tsp ground cumin
– 2 tsp paprika
– 2 tsp ground coriander
– 1 tbsp chili garlic sauce
– 1 tsp salt
– 1 tsp crushed black pepper (or 1/2 tsp ground pepper)
– 3-4 cups vegetable broth or water (depending on preferred consistency)
– 2 cups coarsely chopped baby spinach
– Juice of 1/2 lemon.
– 1 tsp agave or honey (optional)

Prep Time: 5 min
Cook Time: 8 min
Total Time: 30 min