Chickpea Spinach Stew With Lentils and Quinoa

Name: Chickpea Spinach Stew With Lentils and Quinoa
Cook time: 40 min
Total time: 40 min
Cuisine: Asian, Indian
Ingredients: 1 teaspoon safflower or coconut oil; 1/2 cup red onion, finely chopped or thinly sliced; 1 hot green chili, finely chopped (remove seeds to reduce heat); 1 1/2 teaspoons garam masala; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1/2 teaspoon ground cumin; 2 large tomatoes, chopped (2 cups); 3 packed cups spinach or other greens; 4 cloves garlic; 1 (1-inch) knob of ginger; 1/4 teaspoon black peppercorns (or ground black pepper to taste); 2 teaspoons apple cider vinegar; 2 cups water, divided (2 1/2 cups for soupier stew); 1 to 1 1/4 teaspoons salt, or to taste; 1/2 teaspoon raw sugar or maple syrup; 1/3 cup red lentils, washed and drained; 1/3 cup quinoa, washed and drained; 1 15.5-ounce can chickpeas, drained or 1 1/2 cups cooked chickpeas; 2 tablespoons cashews, chopped (omit to make nut-free); 1/2 teaspoon red pepper flakes; 1/2 teaspoon lemon juice; Cashew cream (optional); Vegan cheese shreds (optional)