Preheat the oven to 400 degrees. \nAdd the cauliflower, leeks, onion, cashews and garlic to the bowl of a 6-quart slow cooker. Pour over the chicken stock, stirring to combine. Cover and cook on low for 6-8 hours, or high for 3-4 hours, until cauliflower is very tender.\nMeanwhile, drain and rinse the chickpeas and dry well. Toss with 1 Tbsp olive oil and 1 tsp kosher salt. Spread in a single layer on a parchment-lined baking sheet and roast, flipping once halfway through, until the chickpeas are dried out and crispy, about 20-25 minutes. While still warm, toss with 1 tsp Morocco spice and set aside. \nWhen the soup is finished, stir in remaining 1 ½ Tbsp Morocco spice and milk. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, blend the soup in batches using a regular blender. Add additional milk or broth, as necessary, until soup reaches desired, smooth and creamy consistency. Season to taste with salt. \nLadle into bowls and serve warm, topped with crispy chickpeas, chopped fresh chives and a drizzle of olive oil.