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I was mindblown by the deliciously rich flavor of this soup the first time I tried it at Greens Restaurant in Fort Mason in San Francisco and since then I made it at least 10 times, it's definitely my to-go-to garbanzo bean soup, especially in the colder season. Just like the soups above this one is incredibly healthy! Packed with 15g fiber and 15g protein per serving.

Ingredients: 

•  extra-virgin olive oil to cook spices in, plus more for garnish

• 1 onion chopped

• 6 garlic cloves minced

• 2 celery sticks finely chopped

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cumin

• ⅛ teaspoon cayenne pepper

• 1 teaspoon sweet paprika

• 1 can crushed tomatoes 14 oz cans

• 3 cans chickpeas 14 oz, drained and rinsed (or soak and boil your own)

• 4 cups 1-quart vegetable broth

• Salt + pepper to taste

• 7 oz baby spinach 200 g, about 2 handfuls

Instructions

1. In a large pot, heat olive oil over medium-high heat. Add chopped onion, minced garlic, and chopped celery and cook until onion becomes translucent (reduce heat if they start to brown).

2. Add spices (cinnamon, cumin, cayenne pepper, and paprika) and cook for about one minute, stirring.

3. Add crushed tomatoes, chickpeas, and broth (chickpeas should be just covered by the broth - if they're not covered, add just enough water to cover them). Stir to combine. Bring to a gentle boil, reduce heat and simmer for 45 minutes.

4. Remove the soup from the heat. Using a potato masher, mash some of the soup directly in the pot. Stir in the spinach and let it cook through the heat of the soup for a couple of minutes until wilted. Adjusted salt and pepper if needed and serve with a drizzle of olive oil.​​