Preheat the oven to 180°C fan-forced. Line a large tray with baking paper and spread the cherry tomatoes over it. Drizzle with 1 tbsp of the olive oil and sprinkle over ½ tsp of the salt. Toss together and roast in the oven for 25 minutes, or until the tomatoes are soft, bursting at the seams but still holding their shape.

While the tomatoes roast, heat 2 tbsp of the olive oil in a large, heavy-based saucepan over medium heat. Add the onion, ginger and garlic. Season with the remaining 1 tsp salt and saute for 5 minutes, stirring occasionally, until the onion is soft and beginning to brown.

Stir in the tomato paste, ground turmeric and curry powder, coating the onion mixture well. Cook for a minute, or until the tomato paste is a dark red and the spices are aromatic.

Add the chickpeas, tossing them in the spiced onion mix. Scoop out a handful of the chickpeas and set them aside for later. Using the back of a wooden spoon, gently press down on some of the chickpeas in the pan to break them open.

Pour in the coconut milk and stock, then stir to combine. Bring to a simmer, scraping up any caramelised bits from the bottom of the pan. Reduce the heat to low and let it cook, uncovered, for about 15–20 minutes.

While that’s simmering, place the reserved chickpeas on a tray and pop them in the oven with the tomatoes, letting them roast for 10–15 minutes, until golden and crispy.

When everything is good to go, remove the tomatoes and roasted chickpeas from the oven. Stir the baby spinach into the curry, letting it wilt for a minute, then gently fold in the roasted tomatoes.

To serve, ladle the curry over bowls of rice or noodles. Top with a dollop of yoghurt (if using), the crispy chickpeas, a scattering of fresh herbs, a squeeze of lemon or lime, and a drizzle of olive oil.