Step 1

In a large stockpot heat the oil over medium heat.

Step 2

Brown the ground turkey, crumbling the meat with a wooden spatula as it cooks.

Step 3

Toss in the onion, celery, carrot, garlic and sauté for a few minutes until the onion becomes translucent.

Step 4

Stir in all the spices.

Step 5

Add the chickpeas, sweet potatoes, crushed tomatoes and the vegetable/beef broth. Bring to a rapid boil, then reduce the heat to a simmer and cover pot with a lid.

Step 6

Simmer for 25-30 minutes, stirring occasionally, or until sweet potatoes are tender.

Step 7

To thicken up your soup, using a potato masher, slightly mash a few of the sweet potatoes and chickpeas directly into the pot (not all, but a few)

Step 8

Stir well to combine.

Step 9

Taste test, then season with sea salt and pepper if you want, and stir in your fresh spinach. The heat will gently wilt the spinach after a minute or two.

Step 10

Ladle into bowls, allow to cool for several minutes, then dig in!