Ingredients

1 tbsp Olive oil
1 Large yellow or white onion, chopped
1 tbsp Chopped garlic
1 tsp Ground cumin
1 tsp Chili powder
1 tsp Red pepper flakes (optional)
1 can (28 oz) diced fire-roasted tomatoes
3 cans (15.5 oz each) chickpeas (or kidney beans, black beans, white beans) rinsed and drained (or 4 1/2 cups cooked beans)
4 cups Fat-free low-sodium chicken or vegetable broth
¼ cup Chopped cilantro
3 cups Fresh baby spinach leaves, chopped kale or Swiss chard

Description

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