In a nonstick skillet, cook onion in broth over low heat until translucent, about 6 minutes.
Add tomatoes, lemon juice, garlic, spices and chickpeas; cook, stirring occasionally, until tomatoes have cooked down slightly, 3 to 4 minutes. Transfer to a bowl.
Wipe skillet and mist with olive oil spray. Pour in eggs, then spinach; cook until eggs set, 4 minutes.
Fold omelet; plate, top with chickpea mix and garnish with avocado.
Recipe adapted from Slim Down Now, copyright 2015 by Cynthia Sass, MPH, RD. Published by HarperOne.