Heat 1 tablespoon olive oil in a soup pot on medium heat. When the oil is warm add the celery, onion and carrots. Cook 3 minutes stirring frequently until vegetables start to soften. Remove vegetables from pot and hold in a bowl.

Add 1 tablespoon of olive oil to the pot and immediately add the turkey. Use spoon or spatula to break up the turkey. Add spices to top of the turkey and continue to stir for another minute or two.

Add tomato paste and stir for 2 minutes to evenly distribute.

Add mushrooms. Cook approximately 3 minutes stirring as needed.

Add the cooked vegetables back into the pot along with chicken broth and water. Stir and add the head of garlic with cut side down. Simmer on low to medium heat for approximately 35 minutes. Stir as needed and being careful that it does not boil over or burn.

Remove garlic head from the pot and use a pair of kitchen tongs or forks to squeeze the cooked garlic from the head onto a plate. Mash with a fork and stir back the stew. Add chickpeas and cook 10 minutes on low heat.

Add spinach and cilantro and stir. Cook until spinach is warm, about 3 minutes.

Remove from heat and serve.