Moroccan Chickpea and Spinach Flatbreads

Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.

Stir in minced garlic, ground cumin, ground coriander, and smoked paprika. Cook for 1 minute until fragrant.

Add the rinsed and drained chickpeas to the skillet. Cook for 3-5 minutes, stirring occasionally, allowing the chickpeas to warm through and absorb the spices.

Add the fresh spinach to the skillet. Cook, stirring constantly, until the spinach wilts, about 2-3 minutes.

Season the chickpea and spinach mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste. Remove from heat.

Warm the flatbreads according to package instructions, either in a dry skillet over medium heat for 1-2 minutes per side, or briefly in a microwave.

Divide the chickpea and spinach mixture evenly among the warm flatbreads. Garnish with fresh chopped cilantro and serve immediately.