Moroccan Spiced Chickpea and Spinach Skillet

Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.

Add minced garlic, ground cumin, ground coriander, and turmeric powder to the skillet. Cook for 1 minute, stirring constantly, until fragrant.

Stir in the rinsed and drained chickpeas. Cook for 3-4 minutes, allowing the chickpeas to absorb the flavors.

Add the fresh spinach to the skillet in batches if necessary, stirring until it wilts down, which takes about 2-3 minutes.

Pour in the vegetable broth, salt, and black pepper. Bring to a gentle simmer and cook for 2 minutes, allowing the flavors to meld.

Serve hot, perhaps with a side of warm pita bread or couscous.