Prepare rice according to package directions. Meanwhile, heat the oil in a large, deep skillet over medium heat.
Add next 9 ingredients (garlic through black pepper) and cook for 5 to 7 minutes or until onion is soft and spices are fragrant. Stir in next 6 ingredients (garbanzo beans through broth).
Bring mixture to a boil then reduce heat, cover and simmer until beans are heated through, stirring occasionally.
Stir in baby spinach; cook for 2 to 3 minutes or until wilted.
Serve over Jasmine rice, topped with chopped cilantro.