Lightly coat bottom of large nonstick skillet with cooking spray and heat pan until hot. Add onion and garlic and cook, stirring often, until soft, about 5 minutes. Add bread cubes and cook, stirring occassionally, until golden brown. Remove from heat.
Pour broth into large pot and heat over medium heat. Put half the bread mixture and 1/2 cup tomatoes into food processor or blender and process until coarsely ground. Scrape mixture into pot with broth and repeat with remaining bread and an additional 1/2 cup tomatoes.
Add remaining tomatoes, chickpeas, spinach, saffron, salt and pepper to pot. Cook, stirring occasionally, until heated through, about 10 minutes. Serve warm.
Yoga Journal Newsletter
Inspire your practice, deepen your knowledge, and stay on top of the latest news.