Ingredients:

2 tablespoons olive oil                                                      2 cups vegetable or chicken broth

1 rib celery, finely chopped                                               1-15 ounce can chickpeas, drained

1 medium carrot, chopped                                                1-14.5 ounce can diced tomatoes

1 medium onion, chopped                                                 2 cups spinach, coarsely chopped                                                                                                          

2 cloves garlic, minced                                                       lemon wedges

1 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

1/2 teaspoon ground ginger or 1 teaspoon grated fresh ginger

Directions:

In medium saucepan, heat oil on medium heat.  Saute celery, carrot, onion and garlic 3 to 5 minutes.  Add cinnamon, turmeric, and ginger.  Cook 1-2 minutes longer.  Add broth, chickpeas and tomatoes and simmer until vegetables are soft.  Add chopped spinach leaves and lemon wedges on top just before serving.  

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