Chicken and Chickpea Chili

Heat olive oil in a Dutch oven or soup pot.Flame should be medium to low.

Add onions and cook for about 5 minutes, or until soft and translucent.Add the garlic.

Cook for about 1 minutes.Add the spices and move around pot for about 1-2 minutes.Add the ground meat, 1 teaspoon of salt and a teaspoon of pepper.

Cook meat until completely cooked thru.Then add the chickpeas.Add the tomatoes, sugar and chicken stock.Bring the soup to a bowl.Then reduce heat and allow to simmer for about 40-45 minutes.

Taste.Add more salt and pepper if necessary.Add the orzo pasta.

Cook for 6 minutes.Turn off heat and add the spinach.Serve with crusty bread or crackers.