Moroccan-style Chickpeas and Greens

So I saw this recipe for Spicy Moroccan Chickpeas and thought yummm... Plus we'd gotten both mustard and collard greens and I thought how that would be a great combination. So I mostly followed the instructions in the above recipe (I forgot to read the part where you coat the chickpeas in oil first and then coat in spices, so I mixed all the spices in the oil and then coated the chickpeas). I also used less cayenne since someone's heartburn acts up when things are excessively spicy, and cut back on the salt a bit. Also, I only used about 3/4 of it.

Then I sauteed the greens with some scallions and garlic, braised them with some vegetable broth, and then tossed in the rest of the oily spices. We served with rice. So delicious!

So delicious in fact that I made up the seasonings again the next night and used it on baked chicken (again with rice and collards). And then the chicken on a salad today.

Here's a list of the seasonings, for reference:
½ teaspoons Curry Powder
½ teaspoons Allspice
½ teaspoons Ground Cloves
½ teaspoons Pumpkin Pie Spice (optional... If You Have It In Your Spice Rack, Use It!)
2 teaspoons Cinnamon
½ teaspoons Cayenne Powder (or More... If You Are The Spicy Type!)
2 teaspoons Fresh Grated Ginger
2 teaspoons Sea Salt


-Thyme