Moroccan Stew

This is an adaptation from another Food Network host, Dave Lieberman. if you get a chance, check out his show "Good Deal with Dave Lieberman"--he uses fresh, whole ingredients but keeps it all budget friendly, This Moroccan Stew is my older daughter’s favorite meal. I love this as it's a true one pot meal--it's already got your leafy greens and protein. It’s also great for left-overs--freezer friendly.

Moroccan Stew

2 tablespoons extra-virgin olive oil
6 to 8 cloves garlic, diced finely
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 1/2 teaspoons Hungarian paprika
1/4 teaspoon cayenne pepper (more if you like some true spice)
1 (14.5-ounce) can chopped tomatoes
3 cans chickpeas, drained and rinsed well
1 sweet potato, peeled and cut in 1 inch cubes
1 quart vegetable broth
Salt
Black pepper
2 cups baby spinach (frozen OK)

Heat olive oil in a large pot over medium-high heat. Add garlic and saute for a minute (do not let brown). Add spices and saute a minute or so (fyi--this step is very fragrant and wonderful!). Add tomatoes, chickpeas, broth, and sweet potato. Add salt and pepper. Stir well. Be sure chickpeas are covered; if not add a bit of water.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Mash some of the beans with a potato masher. Stir in the spinach and let; wait a few minutes (spinach will wilt if fresh).
Take a quick taste test and add salt, pepper or other already used spice based on your preferences.
Serve!