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

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

subheading: FOR THE SPICE BLEND:

1 tablespoon cumin

1 tablespoon paprika

1 ¼ teaspoons salt

1 teaspoon cardamom

1 teaspoon turmeric

1 teaspoon freshly ground black pepper

1 teaspoon cinnamon

½ teaspoon allspice

½ teaspoon ground coriander

½ teaspoon ground cloves

½ teaspoon red pepper flakes

½ teaspoon ginger

subheading: 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

½ lemon, juiced

Salt and pepper, to taste

Red pepper flakes, to taste

Directions at onegreenplanet.org

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