Source: The Food Network by Dave Lieberman
1/4 cup extra-virgin olive oil, plus more for garnish (alternative, Coconut Oil)
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper (more or less to taste)
1 TBL sweet paprika
1 (15 ounce) can diced tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well (or 1 pound dried, pre-cooked)
1 quart vegetable broth
1 teaspoon sugar
Freshly ground black pepper
1 (5-ounce) package chopped spinach
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and sauté until the onions begin to turn translucent; lower heat if browning starts to occur.
Add spices and sauté 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.