Moroccan Style Chickpea Soup

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   Saute the onion and garlic in the olive oil over medium heat in a 6-quart or larger pot. Cook until onions are soft and slightly browned. Add the spices and stir to mix. Add the broth, stirring to remove any browned bits from the bottom of the pan. Add the tomatoes, chickpeas, and sugar. Let it cook for 15-20 minutes. Remove the soup from the heat and add the spinach, stirring to wilt it. Serve immediately.

* Per serving · 4 servings · Values may vary.

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