Adam's Moroccan Stew

All credit here goes to my friend Adam. He got it from the food network, but introduced certain variations that I like, so here's his version:

Sautee a large onion and 6-8 pressed garlic gloves in butter, then add 1 heaping teaspoon each of cinnamon, cumin, and paprika, plus 1/4 tsp of cayenne. Sautee these until aromatic, then add a can of diced tomatoes, 3 cans of chickpeas, a quart of broth, and a teaspoon of sugar. Simmer for 45 minutes then add spinach. Season with salt and pepper.