Chicken and Chickpea Stew (Middle Eastern)

Coat a medium-size pot with cooking spray; heat over medium-high heat. Add onion and garlic and sauté for 5 minutes, stirring frequently. Add salt, pepper, cinnamon, cumin and red pepper flakes; sauté for 30 seconds more. Add remaining ingredients and simmer for 10 minutes. (INGREDIENT SWAP OPTIONS: Make this dish vegetarian! Use vegetable broth instead of chicken broth, leave out the chicken thigh and add an extra 1/4 cup of chickpeas instead. Then top the stew with a tablespoon of fat-free plain yogurt just before serving.)