Chicken and Chickpea Chili
1 large onion, medium diced
8 cloves garlic, pressed
1 teaspoon ground cumin
1 bay leaf
3 cups of baby spinach, cut into thin strips
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.
Then add the chickpeas.
Add the tomatoes, sugar and chicken stock.
Bring the soup to a bowl.
Add more salt and pepper if necessary.
Add the orzo pasta. Cook for 6 minutes.