Moroccan Soup with Chick Peas

I know we just ate Moroccan Chicken but it was so delicious that we all had to have it again.  This time, we made it into a vegetarian soup.  I used some over-salted roasted chick peas (oops!) and skipped the raisins since the kids arent big fans of raisins in their soup.  The vegetarian version might be even better than the chicken version.  We LOVED it!

Moroccan Soup with Chick Peas

Onion, chopped
Garlic, 4-6 cloves, minced or pressed
Celery, just a few stalks, chopped
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon cumin
1/8 cayenne (if you like)
1 can of tomatoes (I used a few cups of frozen roasted cherry tomatoes)
2-3 cans of chick peas
4 cups broth or stock (vegetarian, of course, but chicken is fine here if you're ok with it)
Honey, just a spoonful
Raisins, a big handful (if you like)

Heat pot with oil on medium heat.  Cook onion, garlic, and celery for 5-10 mins until soft, but not overly browned.  Add spices, stir a minute.  Add tomatoes, chick peas, broth/stock, and honey.  Simmer for 30 mins to an hour.  Add in the raisins towards the end so they plump.

Serve with a big salad and crusty bread.