Chickpea Curry with Roasted Cauliflower and Tomatoes

Ingredients for Chickpea Curry with Roasted Cauliflower and Tomatoes

• 1/2 head cauliflower (about 450g ), trimmed and cut into florets

• 2 tablespoons plus 2 teaspoons extra-virgin olive oil

• 850ml cherry tomatoes

• Coarse salt and freshly ground pepper

• 1 large yellow onion, cut into medium dice

• 3 dentes de alho, picados

• 1 tablespoon minced peeled fresh ginger

• 1 tablespoon plus 1 teaspoon curry powder

• 725ml cooked chickpeas, drained and rinsed

• 2 1/2 cups baby spinach

• 1 tablespoon chopped fresh coriander leaves

1. Preheat oven to 191°C. 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.

2. 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.

3. Add chickpeas, tomatoes, and 475ml water; bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.

4. Add cauliflower and cook until warmed through and chickpeas are tender, about 8 minutes. Stir in spinach and coriander and season with salt. To serve, divide among 4 bowls (over rice, if desired).

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