4 cups cooked chickpeas - drained and rinsed, or soak 2 cups dry overnight and boil until tender
2 heads cauliflower
1/2 cup olive oil
2 medium white onions, diced
8 cloves garlic, minced or pressed
1 tablespoon ground cumin
2 tablespoons turmeric
2 teaspoons cinnamon
2 tablespoons fennel seeds
Anywhere from 1 teaspoon to 2 tablespoons cayenne depending on your heat preference
1 preserved lemon, minced (or juice from 2 fresh lemons and zest from 1)
Kosher salt
2 teaspoons fresh ground black pepper
Flat leaf parsley or cilantro to garnish
Optional: dry harissa, zatar or other spice power to garnish