First, combine all of the seasonings and spices (the first ten ingredients) in a small bowl. Set aside.
In another bowl or container, combine the vegetable stock, tomato puree, chopped tomatoes, and agave nectar. Set aside.
Now, place a large stock pot over medium heat. Once hot, add in the olive oil and diced yellow onion. Stir and cook for 5 minutes.
Add the minced garlic and the seasoning/spice blend into the pot. Stir constantly for 3 minutes.
Turn the heat down to medium-low. Add the bowl of the wet ingredients you combined earlier into the pot. Stir well, cover, and cook for 20 minutes. Stir occasionally.
Add the cooked chickpeas into the pot, stir well, re-cover, and cook for 25 more minutes. Stir occasionally.
Turn the heat off, add in the spinach, and stir until it is wilted and well combined.
Add the chopped cilantro and parsley and stir to combine.