Adam's Moroccan Soup - a doubly stolen recipe

This recipe has its origins in the food network. It has been doctored by my friend Adam is originally a Rachel Ray recipe. It's easy, tasty and healthy - a good combination. Nice and hearty for those rare Denver rainy days. It also makes great leftovers. Here ya go:

Sautee a large onion and 6-8 pressed garlic gloves in butter (about a tbls), then add 1 heaping teaspoon each of cinnamon, cumin, and paprika, plus 1/4 tsp of cayenne. Sautee these until aromatic, then add two cans of diced tomatoes, 3 cans of chickpeas, a quart of broth (veggie or chicken is fine), and a teaspoon of sugar. Simmer for 45 minutes then add spinach (baby spinach, if you like it, add a lot; lukewarm, add a little). Season with salt and pepper.

Enjoy!