Add your diced onion and cook until translucent about 5 minutes.
Add your grated ginger and pressed garlic and cook for about another minute ensuring you stir often so that the garlic doesn't burn.
Add 3 tbsp of the spice blend and cook for a minute or two until aromatic. Don't discard the rest! You may still be using it!
Add your tomato paste and stir to incorporate.
Mix in your chopped cauliflower, whole and roughly mashed chickpeas and stir to combine.
Cook this mixture for about 10 minutes.
Add 2 cups of water and bring it to a boil.
Reduce heat to a gentle simmer, cover and cook until cauliflower is almost tender about 7 minutes.
Add your coconut milk and spinach and cook until spinach has wilted about 2 minutes.
Squeeze the juice from ½ lemon into the pot, stir and season with salt, pepper and a bit more of the spice blend and/or more red chile flakes if you like it hot like we do!
Serve with rice or flatbread of choice.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2017/04/19/spicy-middle-eastern-braised-chickpeas/