Middle Eastern Lamb Stew

Name: Middle Eastern Lamb Stew
Ingredients: 1 1/2 pounds boneless lamb stew meat, (shoulder cut) or 2 1/2 pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks; 1 tablespoon olive oil, or canola oil; 4 teaspoons ground cumin; 1 tablespoon ground coriander; ¼ teaspoon cayenne pepper; ¼ teaspoon salt; Freshly ground pepper, to taste; 1 large or 2 medium onions, chopped; 1 28-ounce can diced tomatoes; ¾ cup reduced-sodium chicken broth; 4 cloves garlic, minced; 1 15- or 19-ounce can chickpeas, rinsed; 6 ounces baby spinach