Moroccan Chickpea Soup

Name: Moroccan Chickpea Soup
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: Mediterranean, Moroccan
Ingredients: 2 tablespoon olive oil; 1 cup onion (chopped (1 medium)); 4-5 cloves garlic (crushed (or ½ tsp garlic powder)); 1 cup carrot (chopped (2 carrots)); 1 cup celery (chopped (2 Ribs)); 31 ounce cooked chickpeas ( (2 cans) drained and rinsed); 14.5 ounce fire-roasted tomatoes (1 can) (or 4 medium size 'ripe' Roma tomatoes de-seeded & pureed coarsely); 2 tablespoon tomato paste; 1 tablespoon sun dried tomatoes (optional, but recommended); ½ teaspoon ground cinnamon ((reduce to ¼ for milder taste)); 2 teaspoon ground cumin; 2 teaspoon paprika ((sweet not smoked)); 2 teaspoon ground coriander; 1 tablespoon chili garlic sauce ((optional but recommended) I use sambal olek, adjust to taste)); 1 teaspoon salt; 1 teaspoon crushed black pepper (or ½ teaspoon ground pepper); 3-4 cups vegetable broth or water; 2 cups coarsely chopped baby spinach; Juice of ½ lemon; 1 teaspoon honey (optional)