Yield: ~1 hotel pan
Ingredients:
1 cup olive oil
3 large onions, diced
12 garlic cloves, minced
1 ½ tbsp. ground cinnamon
1 ½ tbsp. ground cumin
1 tsp. cayenne pepper
1 ½ tbsp. paprika
1 #10 can diced tomatoes or tomato sauce
10 15-ounce cans chickpeas, drained
20 cups vegetable stock
3 tbsp. sugar
Salt and pepper to taste
½ cup unsalted butter
2 lbs. baby spinach
Heat the olive oil in a large pot over medium-high heat. Sauté the onion and garlic until the onion begins to turn translucent. Add the spices and sauté a minute or so.
Add the tomatoes, chickpeas, stock, sugar, salt and pepper. Stir well. The chickpeas should be just covered with liquid. If the level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, and then lower the heat to low and gently simmer for 45 minutes to an hour. Stir in the butter.
Remove the soup from the heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach until wilted, just a couple of minutes. Season again to taste with salt and pepper.
