In a frying pan toast coriander seeds, cumin seeds, peppercorns, crushed red pepper flakes and cinnamon over medium heat for 4 to 5 minutes or until fragrant.
Transfer to a spice grinder and grind to a powder (coffee grinder will do!).
In a wok begin cooking onion with the coconut oil and cook about 5 minutes or until beginning to brown and stick to the pan.
Add garlic and cook until fragrant.
Stir in 1/3 cup vegetable broth and continue to cook 4 to 5 minutes longer or until very tender.
Stir in spice mixture and tomato paste; cook for 1 minute, stirring.
Add remaining vegetable broth, potato, garbanzo beans, lemon juice and zest, olives and raisins. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer about 20 minutes or until potato is tender.
Stir in parsley and coriander.
Serve over quinoa with lemon wedges and large green salad.