Moroccan Pumpkin and Chickpea Stew

Ingredients

• 1/4 cup low-sodium vegetable stock
• 1/2 cup canned pumpkin or butternut squash purée
• 1/2 cup canned chickpeas, rinsed and drained
• 1/4 cup fresh spinach leaves, washed and patted dry
• 1 teaspoon honey
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• toasted country bread, for serving

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