Step 1: Preheat the oven to 400ºF. Dry the chickpeas between layers of a dish towel. Toss them in a drizzle of olive oil or lemon juice, garlic powder, cayenne pepper, turmeric, cumin, black pepper, or your choice of spices. Roast them for about 20 minutes, or until crispy.

Step 2: Heat a large skillet over high. Add a few drops of water and they should sizzle when the pan is ready. Or heat a drizzle of oil instead. Add cumin seeds and toast for 1 minute. Add onion, garlic, ginger, serrano peppers, dates, and ¼ cup water. Reduce the heat to medium. Cover and cook for about 10 minutes or until onions are tender, stirring frequently and adding water, 1 to 2 tablespoons at a time, to prevent sticking.

Step 3: Add the tomatoes, turmeric, coriander, black pepper, cayenne, and water. Cook, uncovered, about 5 minutes or until tomatoes are soft.

Step 4: Stir in the spinach and cook for about 10 minutes more, or until wilted, stirring occasionally. Add 1 cup water and blend using an immersion blender. (Or transfer to a blender, add water, and blend until mostly smooth with some chunks remaining.) Stir in the nondairy milk until the desired creaminess. Add lemon juice, cilantro, garam masala, cinnamon, and cloves and mix well to combine.

For serving: Sprinkle with mustard powder.