Pretty simple, hearty soup, not that thick - yet another combo of spinach, tomato, chickpea, onion, garlic.... Modified with less chickpeas and added carrots
1/4 cup olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper or more to taste
2 cups diced fresh or crushed canned tomatoes (1 can)
3 carrots, diced
1 can chickpeas,drained (2 cans)
3 to 4 cups vegetable broth
1/2 teaspoon granulated sugar
salt and freshly ground pepper to taste
4 cups fresh spinach, rinsed, drained, and chopped
Choose a large pot. Heat the olive oil in it and add onion, garlic, cinnamon, paprika, cumin and cayenne.
Cook, stirring occasionally 5 minutes or until the onions wilt.
Add tomatoes, chickpeas, vegetable broth and sugar.
Bring to a boil, then lower the heat and let the soup simmer for 45 minutes.
Season with salt and pepper.
Just before serving, place equal quantities of spinach into 6 soup bowls. Ladle hot soup on top of the spinach.
