We are big lovers or chickpeas or chana – as we call it back home, so we were excited to try the recipe.
What we love most is the fact that you can make it light or super chunky so it is very satisfying, it can be made mild or spicy and of course it is super yummy!
| Ingredients · 1/4 cup extra-virgin olive oil, plus more for garnish · 1 large onion, medium diced · 6 to 8 cloves garlic, pressed · 1 teaspoon ground cinnamon · 1 teaspoon ground cumin · 1/8 teaspoon cayenne pepper · 1 heaping teaspoon sweet paprika · 1 (14.5-ounce) can chopped tomatoes · 3 (15-ounce) cans chickpeas, drained and rinsed well · 1 quart vegetable broth or reduced-sodium chicken broth · 1 teaspoon sugar · Kosher salt · Freshly ground black pepper · 1 (5-ounce) package pre-washed baby spinach | 
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Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot.
Stir in the spinach and let heat through until wilted, just a couple minutes.
Serve!
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot.
Stir in the spinach and let heat through until wilted, just a couple minutes.
Serve!
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