Heat 1 tablespoon of the oil over high
heat in a large skillet. Add spices and cook
until fragrant and golden, 30 seconds to
1 minute. Stir in the onion, 3 tablespoons
ginger, 3 tablespoons garlic, and 3/4 teaspoon
salt. Cook until onions are tender
and golden at the edges, 4 to 6 minutes.
Remove from pan and set aside.
Wash and dry pan and return to medium-high
heat. Add 1 tablespoon oil; heat until
shimmering. Add half the cauliflower and
brown on one side, 3 to 5 minutes. Remove
from pan, and repeat with remaining oil,
cauliflower, ginger, and garlic.
Combine batches of cauliflower in pan.
Add water and remaining salt. Bring to a
simmer, cover, and cook until tender, 5 to 7
minutes. Stir in chickpeas and chiles; cook
uncovered until chickpeas are heated
through and liquid is gone, about 3 minutes.
Stir in onions and serve.