Roasted Cauliflower and Chickpea Stew

Preheat the oven to 375F. Toss the cauliflower with 2 tablespoons of olive oil, ¼ teaspoon salt, and some pepper to taste. Spread the cauliflower onto a large sheet pan and roast in the oven for 30-40 minutes until golden brown and fork tender.
About 10 minutes before the cauliflower is done, heat the last 1 tablespoon of olive oil in a large pot over medium-low heat. Add the garlic and onion and cook until soft, about 5 minutes. Add the red pepper flakes and heat them through for 30 seconds while stirring.
Add the tomato paste and cook for 1 minute, stirring constantly, then pour in the whole tomatoes. Add the remaining ½ teaspoon salt and some more pepper to taste. Drop in a pinch of sugar if your tomatoes are a little bitter. Cook the tomatoes for 7-10 minutes, until softened, breaking them up in the pot with the edge of a spatula or with a potato masher.
Add the vegetable broth, bring the pot to a boil, then reduce it to a steady simmer. Add the chickpeas and cauliflower. Heat them through for 1 minute, then stir in the spinach to wilt it. Taste for salt and pepper and add more if needed. Ladle the stew into bowls and enjoy!