Dana Snyder's Chickpea Stew

This recipe was transcribed from the Ken P. D. Snydecast episode 159. It's good.

You need:

• 1 large onion (white, yellow, whatever)
• Olive oil
• ~6 cloves garlic
• 1 tsp cinnamon
• 1 tsp cumin
• 1+ tbsp paprika
• 1/8 tsp cayenne pepper
• 1 qt (4 cups) chicken stock (or other stock)
• 3 small (14oz) cans of garbanzo beans
• 1 small (14oz) can of diced tomatoes
• 1 tbsp sugar
• A small package of fresh baby spinach

Do this stuff:

• Dice the onion, medium size
• Lightly coat bottom of pot with olive oil
• Add onion and ~6 minced/chopped cloves of garlic
• Sweat the onion (cook until translucent)
• Add additional olive oil to cover bottom
• Add:
  • 1 tsp cinnamon
  • 1 tsp cumin
  • A heaping tablespoon sweet paprika
  • 1/8 tsp cayenne pepper
• Cook about a minute on medium/high
• Add:
  • Add 1 qt chicken stock (or other stock)
  • 3 cans of garbanzo beans (drained and rinsed)
  • 1 can of diced tomatoes
  • A few pinches of salt
  • About 10 twists of pepper
  • 1 tbsp sugar
• Bring to simmer over medium/high heat, then reduce to low and cover
• Cook for 45 minutes
• Mash the beans with a potato masher
• Add raw baby spinach (it may look like a lot, but it will wilt and shrink)

When serving, top each bowl with a drizzle of olive oil.