Moroccan Spiced Chickpeas

A friend passed along this recipe and it's really wonderful. It's similar to Chana Masala but doesn't need the ingredients that can be hard to find, like garam masala.

Needed for Consumption:
1/4 cup extra-virgin olive oil
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

How To:
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent. Add spices and saute a couple of minute. Add tomatoes, chickpeas, broth, and sugar. Season with salt and fresh pepper. Stir well. Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Mash up some of the chickpeas in the pot. Stir in the spinach and let heat a couple of minutes until wilted.