Chop the cauliflower and slice the zucchini. Place on the baking sheet.

Step 2

Drizzle with oil and toss to combine. Roast at 400F/200C for 25 minutes.

Step 3

Grate the carrot and chop the onion. 

Step 4

Cook the onion and carrot in a skillet on medium-low heat until softened, about 10 minutes.

Step 5

Add the spiced and grated ginger. Mix together.

Step 6

Pour in the coconut milk. Stir together.

Step 7

Add the roasted vegetables and chickpeas and stir together.

Step 8

Serve with rice, quinoa or naan bread.