- 1/2 head cauliflower (about 1 pound), trimmed and cut into florets
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 1/2 pints cherry tomatoes
- Coarse salt and freshly ground pepper
- 1 large yellow onion, cut into medium dice
- 3 garlic cloves, minced
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon plus 1 teaspoon curry powder
- 3 cups cooked chickpeas, drained and rinsed
- 2 1/2 cups baby spinach
- 1 tablespoon chopped fresh cilantro leaves
- Preheat oven to 375°F. Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon olive oil and arrange on other side of sheet. Season with salt and pepper. Roast until florets are browned in spots and tomatoes are soft, about 25 minutes.
- In a medium pot, heat 2 teaspoons oil over medium-high. Cook onion, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, about 1 minute.
- Add chickpeas, tomatoes, and 2 cups water; bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.
- Add cauliflower and cook until warmed through and chickpeas are tender, about 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide among 4 bowls (over rice, if desired).