olive oil 1/4 cup
 onion1 whole
large, diced small
 garlic8 cloves
 sweet paprika1 tsp
 cinnamon1 tsp
 cumin1 tsp
 cayenne pepper 1/4 tsp
eliminate or reduce for small children
 chickpeas45 oz
3 cans drained and rinsed well
 canned tomatoes14 1/2 oz
1 can chopped
 chicken broth1 qt
replace with vegetable broth for vegan
 sugar1 tsp
 kosher salt 1/2 tsp
or more to taste
 black pepper
 baby spinach5 oz
packaged, pre-washed, chop into small pieces for children
 olive oil
for garnish


dutch oven
tall measuring cup
hand blender
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onions begin to turn translucent; lower the heat if browning starts to occur.
Push the garlic and onions to the perimeter of the pot to make space to bloom the spices. Add the spices and sauté for about a minute, then mix in the onions and garlic with the spices.
Add the chickpeas and coat them in the the spice mix.
Add tomatoes, broth and sugar. Season with salt and about 10 grinds of pepper. Stir well. Chickpeas should be just covered with liquid. If the level is shy, add some water so that the chickpeas are covered.
Bring to a boil, then reduce heat to low and gently simmer for 45 minutes.
This next step is completely optional. Remove soup from heat. Transfer some of the chickpeas to a tall measuring cup and mix with a hand blender, then stir the smooth mixture back into the pot. You could also mash up some of the chickpeas right in the pot with a potato masher, but be careful not to scratch the bottom of your pot with the masher.
Stir in the spinach and let it heat through until wilted, just a couple minutes. If needed, season again to taste with salt and pepper.
Transfer the soup to bowls, then drizzle lightly with extra-virgin olive oil. Top with Tabasco if desired.