Chickpea, sweet potato & spinach soup

Again borrowed from Dec 2010 issue of Cycling Plus

Olive oil
1 onion (sliced)
2 sweet potatoes (cubed)
2 cloves garlic (crushed)
2cm ginger (grated)
1tsp dry-fried & crushed cumin seeds
1/2tsp cinnamon
1/2 tsp cayenne pepper
1/4tsp mustard powder
400g tinned chickpeas
half tin tomatoes
1 tsp honey
1 litre veg stock
200g spinach leaves

Fry onion in olive oil for a couple of mins then add potato, garlic, ginger and fry for a minute or so.
Add cumin, cinnamon, cayenne & mustard powder, cook for 30 secs
Add chickpeas, tomatoes & honey, cook for couple of mins, stirring.
Add stock, simmer for 10 mins
Blend
Add spinach and cook for another minute
Serve.