Time to kill a cold with this delicious hearty healthy stew

Some time ago, I received a small monthly periodical with healthy tips and recipes.  This was a recipe I loved and have made time and time again.  This past week I have suffered from a terrible cold, can't shake it.  It kept me going to the Portland Seafood and Wine Festival and a couple of great beer openings.  It is time to pull out the cold-kickers~cinnamon, garlic, turmeric and ginger.  Add some healthy veg and voila!  Healthy in no time.

• 1 finely chopped rib celery
• 1 medium carrot, chopped
• 1 medium onion, chopped
• 2 teaspoons minced garlic
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground ginger or grated fresh ginger
• 1 cup Pacific Curried Lentil soup
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 can (14 1/2 ounces) diced or stewed tomatoes with no salt added
• 2 cups baby spinach leaves (or fresh frozen) 
• lemon wedges or lime

DIRECTIONS

1.     In a medium saucepan, heat the oil over medium heat. Add the celery, carrot, onion, and garlic. Cook, stirring occasionally, for 3 to 5 minutes, or until starting to soften. Add the cinnamon, turmeric, ginger, and saffron, if desired. Cook 1 to 2 minutes longer, or until the spices are fragrant.

2.     Add the soup, chickpeas, and tomatoes (with juice). Bring to a boil. Reduce the heat to simmer. Cook, partially covered, for 25 minutes, or until the vegetables are tender.

Stir in the spinach and cook for about 2 minutes, or until wilted. Garnish with the lemon wedges, if desired.