Spiced Chard, Tomato and Chickpea Soup

In my house, during the winter, we eat soup every night.  As a kid, I hated it.  But I had no choice.   As an adult, I enjoy it much more.  Usually mom makes the soup and it is delicious but it is always kind of the same... So today I'm making it and it will be different!  I hope they like it...  Here is the recipe:

2 tablespoons extra-virgin olive oil
3 small onions, diced
1 very large Swiss chard bunch, stems chopped and leaves coarsely chopped, both separated
3 small carrots, diced
5 large garlic cloves
1 1/2 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon sweet paprika
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
2 cups peeled chopped tomatoes
2 quarts chicken broth (I used water and chicken bouillon)
1 large bay leaf
1 small can crushed tomatoes
2 cups cut-up flat or regular green greens
1 large jar or 2 cans drained chickpeas
Salt and pepper to taste

In a large 8-quart stockpot, heat the olive oil over medium heat.  Add the onions, chard stems and carrots.  Saute for 10 minutes, stirring often.  Add the garlic and spices and cook for 2 minutes.  Add the fresh tomatoes and cook 1 minute.  Add the broth, bay leaf and canned tomatoes and bring to a boil.

Simmer the soup for 15 minutes.  Add the green beans and chard leaves.  Return to a boil and simmer for another 15 minutes.   Add the chickpeas and adjust seasonings.