Heat oil in large stock pot,saute onion and garlic until onion is translucent. Add spices, saute 1 - 2 minutes. Add tomatoes, chickpeas, broth and sugar making sure chickpeas are just covered. If not add a little water. Add few pinches salt and 10 grinds pepper. Bring to simmer, lower heat, simmer 45 minutes.
Remove from heat and mash some chickpeas with potato masher in pot. Add spinach and let heat wilt leaves.
