Moroccan Spiced Chickpea and Spinach Flatbreads

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and cook for 3-4 minutes until softened.

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

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

Stir in the fresh spinach and vegetable broth. Cook for 2-3 minutes, or until the spinach has wilted completely.

Season the chickpea and spinach mixture with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Remove from heat.

Warm the naan bread according to package instructions, or lightly toast in a dry skillet for 1-2 minutes per side over medium heat.

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