This vegetarian recipe is full of flavor and can even be made vegan by using agave nectar instead of honey. The best part of the stew is the chickpeas, which are packed with healthy protein, fiber, vitamins, and minerals.
Combine the stock, pumpkin or squash, chickpeas, spinach, honey, cumin, coriander, cinnamon, and salt in a small bowl, then pour into a 16-oz. mug.
Cover and microwave until hot and the spinach is cooked through, two to three minutes. Serve with the bread.