Chickpea and Cauliflower Curry

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1/2 pound dried chickpeas

2 bay leaves

1 cinnamon stick

4 cardamom pods, cracked

6 whole cloves

12 black peppercorns

2 red onions; 1 quartered, 1 diced

1 3-inch piece ginger, peeled and chopped

4 cloves garlic

1/4 cup vegetable oil

Kosher salt

1 serrano chile pepper, chopped (remove seeds for less heat)

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/8 teaspoon turmeric

2 plum tomatoes, diced

6 cups cauliflower florets

1/2 pound fresh or frozen okra (thawed, if frozen), halved lengthwise

Juice of 1 lemon

1/2 cup chopped fresh cilantro or mint