Chickpea Curry with Roasted Cauliflower and Tomatoes

• 1/2 head cauliflower (about 1 lb), trimmed and cut into florets
• 2 Tbsp + 2 tsp olive oil
• 1 1/2 pints cherry tomatoes
• coarse salt
• freshly ground pepper
• 1 large yellow onion, cut into medium dice
• 3 garlic cloves, minced
• 1 Tbsp minced peeled fresh ginger
• 1 Tbsp + 1 tsp curry powder
• 3 cups cooked chickpeas, drained and rinsed
• 2 1/2 cups baby spinach
• 1 Tbsp chopped fresh cilantro leaves
• 1 1/2 cups uncooked white rice

Cook rice in rice cooker using water ratio specified on package of rice.

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.

Makes 8 servings, 10 WW PointsPlus each.