Step 1

1 Position a rack in the lowest position of the oven and preheat to 500 degrees

Step 2

2 In a small bowl, whisk together 4 tablespoons of the oil, 2 teaspoons of the curry powder, the sugar, 1 teaspoon of salt and the pepper

Step 3

3 Halve the cabbage through the core, and cut each half — again, through the core — into four equal-size wedges, leaving the core intact as much as possible

Step 4

4 (This helps keep the wedges from falling apart in the oven

Step 5

5 )

Step 6

6 On a large, rimmed baking sheet, arrange the cabbage wedges in an even layer

Step 7

7 Brush them all over with the oil mixture

Step 8

8 Cover tightly with aluminum foil and roast for 10 minutes

Step 9

9 Remove the foil and roast the wedges, uncovered, for 10 to 12 minutes, or until the cabbage is tender and the sides touching the sheet are well browned

Step 10

10 While the cabbage is roasting, in a 12-inch skillet over medium-high heat, heat the remaining 1 tablespoon of oil until shimmering

Step 11

11 Add the garlic, ginger and remaining 1 teaspoon of curry powder and 1/2 teaspoon of salt and cook, stirring, 30 seconds

Step 12

12 Add the chickpeas and their liquid, followed by the tomatoes, and bring to a boil

Step 13

13 Reduce the heat slightly so the liquid is at a gentle boil

Step 14

14 Cook, stirring frequently, until the tomatoes begin to break down and the liquid has thickened, 7 to 9 minutes

Step 15

15 Taste, and add more salt if needed

Step 16

16 Divide the cabbage among individual plates and spoon the chickpea mixture on top

Step 17

17 Sprinkle with cilantro, dollop with the yogurt, if using, and serve hot