Moroccan Spiced Chickpea and Tomato Skillet

Peel and finely dice 1 medium yellow onion. Peel and mince 3 garlic cloves. Drain and rinse 30 oz of canned chickpeas.

Heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and translucent.

Add the minced garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Stir constantly for 1 minute to toast the spices and release their aroma.

Pour in 14.5 oz of canned diced tomatoes with their juices and 1/4 cup of water. Stir well, scraping up any browned bits from the bottom of the skillet, and bring the mixture to a simmer.

Stir in the drained chickpeas. Reduce the heat to medium-low and simmer gently for 6 to 7 minutes, stirring occasionally, until the sauce thickens slightly.

Add 4 oz of fresh baby spinach to the skillet in handfuls, folding it gently into the chickpea mixture until completely wilted, about 1 to 2 minutes. Remove the skillet from the heat.

Warm 4 pita bread rounds in a dry skillet over medium-high heat for 30 seconds on each side, then cut into wedges and serve immediately alongside the warm chickpea skillet.