Moroccan Chickpea Soup with Parsley & Turmeric

• 3 cups cooked chickpeas
• 8 cups water
• 1 medium organic onion, diced (about 1 cup)
• 1 cup organic celery, diced
• 2 cups organic carrots, diced
• 3 cloves organic garlic, finely chopped
• 1 14oz can diced tomatoes
• 1 tbsp. tamari
• 1 tbsp. coarse sea salt
• 1 piece wakame, crumbled
• 1 tbsp. sweet paprika
• 1 tbsp. cumin
• 1 tsp. turmeric
• 1/4 tsp. cayenne pepper
• 2 tbsp. lemon juice
• 1/2 cup organic cilantro, chopped
• 1/2 cup organic parsley, chopped
• 3 cups organic baby spinach, finely chopped  

In a large crock pot, combine chickpeas, water, onion, celery, carrots, garlic, tomatoes, wakame, lemon juice, tamari, and spices.  Place on HIGH heat for 4 hours or LOW for 6 hours.  Add in the chopped cilantro, parsley and baby spinach.  Let simmer 30 minutes more. Option: garnish with full-fat yogurt.