Chop the veggies into desired shapes- minced garlic, small diced celery and carrots, small-medium diced onion, thick quarter rounds Zucchini.
Also open and rinse the beans.

Heat a little olive oil into the bottom of a large pot.
Then cook the fresh veggies (except spinach) until they are slightly softened.
Recommend starting with the garlic, celery, carrots, and onion. Then adding the zucchini in a bit later. Salt and pepper the veggies.

Add in the veggie broth, crushed tomatoes and diced tomatoes. Let simmer for 10-15 min.

I used one big can of crushed tomatoes and one regular sized can of diced tomatoes. If you want it to be less tomato in the sauce, you can add two reg cans of diced and a small call of crushed or a little can of tomato sauce.

You can also add as much or little broth as you'd like based on how you'd like the ratio to the veggies and flavor. Probably adding something like 3-7 cups of broth.

You can also adjust the seasoning here if you'd like. I added in a little fox point seasoning from penzys. You might add Italian seasoning or any herbaceous seasonings, to taste.

Once the broth is developed to your taste, add in the chickpeas, salt and pepper to taste. Let heat for ~5 mins.

Add the spinach and turn off the heat.
This can be served right away and it reheats well.

When served, add a drizzle of olive oil to the top. Optionally a little drizzle of balsamic.