Spicy Middle Eastern Braised Chickpeas With Cauliflower
[Vegan, Gluten-Free]

For the Spice Blend:

• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 1/4 teaspoons salt
• 1 teaspoon cardamom
• 1 teaspoon turmeric
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cloves
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ginger

For the Rest:

• 2 tablespoons oil (or saute in water if that's your preference)
• 1 onion diced
• 1 whole head garlic peeled and pressed
• 2 tablespoons grated ginger
• 3 tablespoons of the spice blend (don't discard the rest! You may want to add more later)
• 3 tablespoons tomato paste
• 2 cups of chopped cauliflower
• 3 cups of cooked chickpeas (approximately 2 14.5-ounce cans) with 1 cup of them mashed roughly with a potato masher
• 2 cups water
• 1 13.66-ounce can whole fat coconut milk/cream
• 2 cups spinach, chopped
• 1/2 lemon, juiced
• Salt and pepper, to taste
• Red pepper flakes, to taste