Garbanzo Bean and Sweet Potato Soup

2 T. Olive oil
1 red bell pepper, diced
1 green pepper, diced
2 stalks celery, diced
1 t. finely chopped fresh ginger root
3 cloves garlic, minced
1 bay leaf
1 T. Sweet paprika
1/4 t. cinnamon
Dash of cayenne pepper
1/4 t. nutmeg
6 cups chicken stock
3 large sweet potatoes, peeled and diced
1 t. dried basil
1 t. dried savory
1 (14 oz.) can diced tomatoes
2 cans (14 oz.) garbanzo beans, drained
8 oz. fresh spinach, washed
In a large stock pot, heat the olive oil. Add the onion and saute until tender. Add the bell peppers, celery and saute 2 minutes. Add the ginger, garlic bay leaf, paprika, cinnamon, cayenne pepper, and nut meg. Saute 1 additional minute. Add the stock, sweet potatoes, basil, savory, and bring to boil. Stir in tomatoes, and garbanzo beans. Cook about 5 -10 minutes until heated. Stir in spinach just before serving and leave lid off. Serve immediately.
Serves 8.