Step 1

First, combine all of the seasonings and spices (the first ten ingredients) in a small bowl. Set aside.

Step 2

In another bowl or container, combine the vegetable stock, tomato puree, chopped tomatoes, and agave nectar. Set aside.

Step 3

Now, place a large stock pot over medium heat. Once hot, add in the olive oil and diced yellow onion. Stir and cook for 5 minutes.

Step 4

Add the minced garlic and the seasoning/spice blend into the pot. Stir constantly for 3 minutes.

Step 5

Turn the heat down to medium-low. Add the bowl of the wet ingredients you combined earlier into the pot. Stir well, cover, and cook for 20 minutes. Stir occasionally.

Step 6

Add the cooked chickpeas into the pot, stir well, re-cover, and cook for 25 more minutes. Stir occasionally.

Step 7

Turn the heat off, add in the spinach, and stir until it is wilted and well combined.

Step 8

Add the chopped cilantro and parsley and stir to combine.