1. Warm 1 tbsp of the olive oil in a large skillet over medium-high heat, then add the diced onion. Sauté the onion for a few minutes, then add the garlic and sauté for an additional minute. Add the fresh ginger and curry paste an stir for one more minute.
2. Add the sweet potato chunks and cauliflower florets, and pour in the coconut milk. Turn the heat to medium-low, and cover the skillet with a lid, leaving a bit of a gap for steam to escape. Simmer the curry for 15-20 minutes, or until the potato and cauliflower are fork tender.
3. Preheat the oven to 400 F and scatter the chickpeas all over the baking sheet. Use a paper towel to rub the chickpeas until thoroughly dry. Discard any peels that come off in the process. Drizzle the remaining tablespoon of olive oil over the chickpeas and rub it over the chickpeas. Place the chickpeas in the oven and roast for 15-20 minutes, or until crispy. Remove the tray halfway to shake the chickpeas around before placing them back in the oven. Once crispy, sprinkle with sea salt.
4. When the curry is cooked, serve over rice, quinoa or on its own, topping with the crispy chickpeas!

Leftover curry can be kept in an airtight container, in the fridge, for 2-3 days. The chickpeas will not stay crispy after a day or so but they’re still tasty!