Moroccan vegan chick pea stew/Soup

Moroccan cuisine is totally new to me. After lavi announced the IAVW- Moroccan event , I had been browsing the net for some vegan moroccan recipes and found a few recipes suitable for the event. I did not have one or the other ingredients and kept postponing and finally it is the last day for the event and am posting a very hurried entry to Lavi. But it was really interesting cooking something which closely resembled the Indian cuisine, yes even the spices and flavours.
The stew with chick peas went very well with my rotis. I would say it tasted good, but not great!! You can find the original recipe here. I omitted a few ingredients which was not available with me, though I am not sure how much it would have altered the taste. Here's how I made it. Look for the original recipe if you are trying for the authentic taste.

Ingredients-

Chick peas - 1 can or a cup soaked overnight and cooked in pressure cooker till soft
Olive oil- 1tbsp (I used canola oil)
Onion- 1 large chopped
Garlic- 3 cloves chopped
Cinnamon powder- 1tsp
Cumin powder- 1tsp
Black pepper powdered- 1tsp or more
Tomatoes/tomato puree - 2 chopped
Spinach- 2cups chopped
Salt- to taste
Sugar- 1tsp

Method-
Heat the oil in a pan. Add the onions and saute till they turn translucent. Then add the garlic and saute for some more time. Add the spices along with the chick peas,tomatoes and sugar and mix well. Add water /vegetable broth till the chick peas are immersed. Add salt. Cover and cook for around 35 minutes.
Now try mashing the chick peas with a potato masher. Add the chopped spinach and cook till it wilts(only for a few minutes). Add salt and pepper if necesary drizzling a little olive oil on it.

I am sending this entry for Lavi's IAVW- Moroccan event, a vegan food event started by Vaishali.