• 1/4C good olive oil
• 1 large onion, medium chop
• 10 cloves garlic, pressed
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/8-1/4 tsp cayenne pepper
• 1 tsp paprika
• 1 14 oz can diced tomatoes
• 3 15 oz can chick peas, drained and rinsed
• 1L no salt added chicken stock
• 1 tsp sugar
• Kosher salt
• Black pepper
• 1 5 oz pkg baby spinach

Heat olive oil in heavy pot or Dutch oven. Add onion and garlic and saute until onion becomes translucent - about 10 minutes. Meanwhile combine spices in small bowl. Once onions are ready, add spices and cook for other 2 minutes to release flavours. Add tomatoes, peas, broth, and sugar. Season with salt and pepper. Stir to combine and bring to a simmer. Cover and cook for 45 minutes. Remove from heat and add in spinach. Season again with salt and pepper. Serve with crusty bread!

This recipe freezes well.