Iron-Rich Chicken and Chickpea Stew

Heat the olive oil in a large pot over medium heat and add the diced onion and sliced carrots. Cook for 5 minutes until softened.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the cubed chicken thighs to the pot and cook for 5 minutes, stirring occasionally, until no longer pink on the outside.

Pour in the chicken broth and add the dried thyme, salt, and black pepper.

Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 20 minutes until the chicken is fully cooked through to 165°F (74°C).

Stir in the drained chickpeas and baby spinach, and simmer for another 5 minutes until the spinach wilts and everything is heated through.

Taste and adjust seasoning before serving warm.