Moroccan-Style Chickpea, Carrot, and Spinach Soup

In large stockpot, brown chicken in olive oil until no longer pink. Add carrots and onions and cook until until softened.

Add seasonings, stirring until fragrant. Add one can chickpeas and broth. Blend remaining can of chickpeas until smooth before adding to soup to thicken broth.

Simmer on low until vegetables are desired consistency. Stir in spinach and lime juice and cook until spinach is wilted.