Preheat your oven to 360°F (180°C). Line a baking tray with parchment paper, spread the cherry tomatoes evenly, and drizzle them with olive oil, salt, and Italian seasoning. Toss to coat. Roast in the oven for 25–30 minutes until the tomatoes are blistered and slightly caramelized, allowing their sweetness to intensify.

In a large skillet, heat the remaining olive oil over medium heat. Add the finely diced onion and sauté for 3–4 minutes until it's translucent and fragrant. Stir in the minced garlic, and continue sautéing for another minute until it becomes aromatic.

Once your onions and garlic are ready, add the roasted tomatoes to the skillet along with the harissa paste, drained chickpeas, smoked paprika, ground cumin, and any remaining seasonings. Stir everything together to evenly combine the flavors and cook for about 1–2 minutes.

Pour in the canned coconut milk, stirring well to incorporate. Bring the mixture to a gentle simmer over medium-low heat. Allow it to cook uncovered for about 10–15 minutes, stirring occasionally, until the stew thickens to a creamy consistency.

Lastly, stir in the spinach (or kale) to the creamy harissa chickpeas. Cook for an additional 2 minutes, or until the greens are wilted and vibrant. Serve hot and enjoy the comforting flavors!