Aromatic chicken and chickpea stew

Prep: 15 minutes Cook: 30 minutes Makes: 4 servings (makes 4 cups)

1 pound boneless, skinless chicken thighs cut into 1-inch pieces (excess fat trimmed)

3⁄4 teaspoon kosher salt

1⁄2 teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 medium onion, diced (about 1 cup)

3 cloves garlic, minced

1⁄2 teaspoon ground cumin

1⁄2 teaspoon ground coriander

1⁄4 teaspoon ground cinnamon

Pinch crushed red pepper flakes, or more as needed

1 can (14.5 ounces) no-salt-added diced tomatoes, with their juices

1 can (8 ounces) no-salt-added tomato sauce

1 can (15 ounces) low-sodium chickpeas, drained, rinsed

1⁄2 cup water

3 packed cups fresh baby spinach, coarsely chopped

1. Season the chicken with 1⁄4 teaspoon each of the salt and pepper.

2. Heat 2 tablespoons oil in a large, wide-bottomed pot over medium-high heat. Once the oil shimmers, add the chicken. Cook, stirring once or twice, until browned, about 4 minutes. Transfer to a plate.

3. Add remaining 1 tablespoon oil to the pot; reduce heat to medium. Add the onion; cook, stirring, until softened, 5 minutes. Add the garlic; cook, 30 seconds. Stir in the cumin, coriander, cinnamon, red pepper flakes and the remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Add the diced tomatoes with their juices, tomato sauce, chickpeas and water. Heat to a boil. Reduce the heat to medium-low, cover and cook, 10 minutes.

4. Return the chicken with any accumulated juices to the pot; cover and cook until the chicken is tender and cooked through, 8 to 10 minutes. Stir in the spinach; cook until it is wilted, 1 minute. Serve hot.

Nutrition information per serving: 390 calories, 18 g fat, 3 g saturated fat, 105 mg cholesterol, 29 g carbohydrates, 10 g sugar, 30 g protein, 530 mg sodium, 9 g fiber