Z Moroccan Chicken, Lentils and Chickpeas

1 lb. lean ground chicken
1 large onion, sliced
1/2 cup celery, diced
1 tbsp olive oil
2 tsp tumeric
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
salt and pepper to taste
1 28 oz can diced tomatoes
1 1/2 quarts water or stock
2 cups cooked garbanzo beans
1 cup red lentils (dry)
1/2 cup bulgur (dry)
2 cups frozen spinach

Cook chicken, onion and celery in olive oil until the chicken loses its pink color. Add all remaining ingredients but spinach and simmer for 90 minutes.
Stir in spinach, and heat through.

Serving Size: Serves 8 to 10