North African Spiced Chickpea and Spinach Scramble

Heat 1 tablespoon of olive oil in a medium non-stick skillet over medium heat.

Add the chopped red onion and cook for 3-4 minutes until softened.

Stir in the minced garlic, ground cumin, ground coriander, and turmeric powder. Cook for 1 minute until fragrant.

Add the rinsed and drained chickpeas to the skillet and cook for 3-5 minutes, stirring occasionally, until lightly browned.

Stir in the fresh spinach and cook until it wilts, about 2-3 minutes.

In a small bowl, whisk together the eggs, salt, and black pepper.

Pour the whisked eggs over the chickpea and spinach mixture in the skillet. Scramble gently with a spatula until the eggs are cooked through but still moist, about 2-3 minutes.

Serve immediately.