Moroccan Chickpea Chili

3 c dried chickpeas

2 Tbsp olive oil
1 large onion, cut in medium dice
6 to 8 cloves garlic, minced
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
1 1/4 tsp smoked paprika

2 tsp broth concentrate
1 14.5-oz can chopped tomatoes (optional)
1 tsp sugar
1/2 tsp salt (to taste)
1/4 tsp finely ground black pepper
5 ozs baby spinach

Bring chickpeas to a boil in triple their volume of water. Cover; let stand 1 hour. Drain. Replace with water to cover. Pressure cook on HIGH for 14 minutes; let pressure release naturally.

Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until onions turn translucent. Lower heat if browning starts to occur. Add spices; saute 1-2 minutes, until fragrant.

Add tomatoes, chickpeas and their cooking liquid, broth concentrate, and sugar. Season with salt and pepper; stir well. Chickpeas should be just covered with liquid. Pressure-cook for 8 minutes on HIGH and let pressure release naturally, or simmer in a regular pot on low for 45 minutes. (Can also be made in a slow cooker. Transfer sauteed mixture to a slow cooker and proceed. Cook on LOW for 8 hours or until flavors are well blended.)

Remove soup from heat. Use a potato masher to mash some chickpeas right in the pot. Stir in spinach; heat through just until wilted. Season to taste with additional salt and pepper. Serve drizzled lightly with extra-virgin olive oil if desired.