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You can watch the short video for visual instructions.First, if using fresh cherry tomatoes, spread them across a baking tray/dish, drizzle with a little olive oil, sprinkle with salt and Italian seasoning, toss well, then roast in a preheated oven at 360°F/180°C for 25-30 minutes.
Meanwhile, peel and dice the onion, mince the garlic, and heat the olive oil in a large, heavy-based skillet over medium heat.
Once hot, sauté the onion for 3-4 minutes, then add the garlic for a minute, stirring occasionally.
Add the roasted tomatoes, harissa paste, all seasonings, and chickpeas, and stir well.
Cook for 1-2 minutes, then stir in the canned coconut milk, bring to a simmer, and cook over medium-low until it thickens.
Add the spinach and simmer until wilted (about 2 minutes), stirring occasionally.
Finally, remove it from the heat and serve drizzled with a swirl of coconut milk – enjoy!