North African Spiced 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 cayenne pepper. Cook for 1 minute until fragrant.

Add rinsed and drained chickpeas to the skillet. Mash about half of the chickpeas with a fork or potato masher directly in the pan to create a slightly chunky texture.

Stir in fresh spinach and vegetable broth. Cook, stirring occasionally, until the spinach has wilted completely, about 3-5 minutes.

Season the chickpea mixture with salt and black pepper. Taste and adjust seasonings as needed.

Warm the naan bread according to package instructions, or lightly toast in a dry skillet for 1-2 minutes per side until warm and pliable.

Divide the spiced chickpea and spinach mixture evenly among the warm flatbreads. Serve immediately.