Chickpea, Spinach and Bulgur Soup

Not to toot our own horns, but we're pretty impressed by this savory stew we whipped up. Given that we really just tossed in what we had on hand and what sounded good, this recipe can easily be amended to suit your taste/pantry. Be brave!

In a large pot, boil 1 cup water and then, over medium heat, stir in:
10 oz fresh, washed, baby spinach
until it begins to wilt (about 2 minutes). Then remove from heat and drain, pressing excess water out and coarsely chop. Set aside for now.
With the flat side of a knife, mash:
2 large cloves garlic
1/2 tsp salt
until it forms a paste. Add it to a small bowl to combine with:
1/2 tsp ground cumin
1/4 tsp ground cloves
1/2 tsp ground coriander
Pinch of freshly ground pepper
1/4 cup chickpea liquid
In the same large pot used before (which can be wiped out, if necessary) add:
2 Tbs extra virgin olive oil
and heat until it begins to thinly coat the pot. Then add:
1 medium white onion, chopped
3/4 cup celery, chopped (about 2 stalks)
4 medium tomatoes, coarsely chopped
and cook over moderately high heat until tomatoes are softened, about 3 minutes. Add the garlic and spices mixture and cook for another minute. Then add and bring to a boil:
16 oz chickpeas, with their remaining liquid
1 tsp kosher salt
Add
1 cup dry bulgur
and the boiled spinach and simmer over moderate heat for 10 minutes.
Pour into 3-4 deep bowls and enjoy!