Chickpea tikka masala

1 large onion, diced
2 tbsp organic olive oil
1 tsp cumin seed
1 1/2 tsp turmeric
1 tbsp coriander
1 tsp garam masala
1/4 tsp cayenne
1/2 tsp Celtic sea salt
2 inches ginger root, peeled and minced
6-8 cloves garlic, minced
1 glass jar diced organic tomatoes (such as Jovial brand)
2 tbsp organic tomato taste
2 cans (28 oz total) Eden brand chickpeas, rinsed and drained
1 can full-fat organic coconut milk
1 head cauliflower, cut into florets
1/2 lb frozen or fresh chopped spinach
1 cup quinoa, rinsed

In a large saucepan, heat oil over medium heat and add onions with cumin seeds, stirring often for about 5 minutes, or until onions are browning. Add ginger and garlic and seasonings and cook for 2-3 more minutes. Add tomatoes and stir for a few minutes before adding tomato paste, coconut milk, cauliflower and chickpeas. Bring to a simmer and stir through. Cover and simmer for 30 minutes.

In a smaller saucepan, add rinsed quinoa and 2 cups water. Bring to a boil, then reduce to simmer for 20 minutes, or until water is absorbed. Fluff quinoa with a fork.

Add spinach to chickpea mixture and stir through until wilted. Season to taste. Serve over quinoa and enjoy.