Easy Moroccan Chicken Stew

The combination of sweet and spicy makes this stew hard to resist. I use leftover roasted chicken to cut cooking time in half and add more flavor to the stew.
Ingredients:
2 cups cooked chicken
1 can 14.5 oz canned tomatoes
1 can chickpeas or your choice of beans
1 cup carrots, chopped
1 cup white onions, chopped
2 cloves garlic, minced
1 tsp fresh ginger
1/4 tsp cumin
1/4 tsp ground cinnamon
1 tsp paprika
1 tsp honey
Salt, pepper, to taste
2 tbs lemon juice
4 cups chicken broth
2 cups fresh baby spinach

Directions:
Cook onion in 4 qt pot for 5 minutes. Add garlic, cinnamon, ginger, cumin, paprika. Cook 1 minute. Stir in tomato, honey, salt and pepper. Add the rest of the ingredients except the baby spinach. Simmer and cover for 15 minutes. Stir in spinach and simmer for 5 minutes. Serve