Morrocan Chickpea Soup



1 can tomatoes (15 oz)
3 cans chickpeas (4.5 cups cooked)
2 quarts water
1 onion
5 oz spinach
6-8 cloves garlic, minced
1/2 tsp cinnamon
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1 teaspoon paprika
optional 1 cup red wine
optional 1-2 teaspoons porcini mushroom powder

In a large soup pot, pour in water, chickpeas, tomatoes, onions, garlic, wine and/or mushroom powder (if using) and spices. Cook over medium heat for at least 30 minutes. Reduce to a simmer. About 5 minutes before serving add in spinach. Serve immediately.

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