Chickpea Soup

Ingredients	2 Tablespoons Olive Oil 1 Large Onion -- Chopped 2 Medium Bell Pepper -- Chopped 1 Stalk Celery -- Chopped 1 Teaspoon Ginger 2 Cloves Garlic -- Chopped 1 Medium Bay Leaf 1 Tablespoon Paprika 1/4 Teaspoon Cinnamon 1 Pinch Saffron 1 Pinch Cayenne 1/4 Teaspoon Nutmeg 6 Cups Chicken Stock 4 Small Sweet Potato -- Cubed 2 Teaspoons Basil 2 Teaspoons Savory 1 Can Tomatoes -- Chopped 2 Teaspoons Honey 2 Cups Chickpeas -- Cooked 8 Ounces Turnip Greens -- Chopped 1 Teaspoon Soy Sauce Salt And Pepper -- To Taste
Directions	Saute onion in oil for 3 minutes. Add bell peppers and celery. Saute for 3 minutes. Add ginger, garlic, bay leaf, paprika, cinnamon, saffron, cayenne and nutmeg. Saute for 1 minute. Add stock, sweet potatoes, basil and savory. Bing to a boil, add tomatoes and honey. Simmer for 10 minutes. Stir in chickpeas and simmer for 1 minute. Add greens, cover and simmer for 10 minutes. Season with soy sauce, salt and pepper and serve.
Serves	4