INGREDIENTS
2 lb
boneless, skinless chicken thighs (about 6)
1 tsp
salt
1/2 tsp
pepper
2 tbsp
olive oil
1 tbsp
minced garlic
1 6 ounce can
tomato paste
2 15 ounce cans
chickpeas, drained and rinsed
2 cups
low-sodium chicken broth
1 tbsp
harissa seasoning blend
2
pkg baby spinach