Moroccan Bean Stew

2 Tbsp olive oil
1 yellow onion, sliced
5 cloves of garlic, minced
1 tsp. cardamom, ground
1/2 tsp cinnamon, ground
1 tsp cumin, ground
1/2 tsp paprika, ground
1 tsp chili pepper, ground
1 can (28 oz) diced tomatoes and their juice
2 cans (15 oz each) garbanzo beans (a.k.a. chick peas)
3 cups vegetable stock (or chicken stock or water)
1 lb zucchini, cut into 1-2″ chunks
4 oz dried apricots, diced
1/4 cup green olives, pitted and chopped
2 cups (packed) fresh spinach
salt and pepper to taste

1. Heat a large pot (6 or 8 qt) and add the olive oil. Cook the sliced onions over a medium heat until soft and add the minced garlic. Add the ground cardamom, cumin, paprika and chili pepper and cook 2 minutes.

2. Add the can of diced tomatoes, the garbanzo beans and the vegetable stock and bring to a simmer. Cook for 15 minutes and then add the diced zucchini, the chopped dried apricots and the green olives. Cook until the squash is tender.

3. Before serving, fold in the 2 cups of fresh spinach and cook until the spinach wilts. Season with salt and pepper. Serve with cous cous.

Source: http://www.formerchef.com/2010/05/24/moroccan-garbanzo-bean-stew/