Preheat oven to 425°F. Add whole tomatoes, unpeeled garlic, and chopped onion to a large baking sheet. Toss with 1 tbsp olive oil and sprinkle of salt and pepper. Roast for 15 minutes until tomatoes are blistered and slightly charred.

Add tomato and onions to a high-speed blender. Carefully squeeze out the roasted garlic into the blender along with harissa paste, fresh ginger, 1 tbsp olive oil, and kosher salt. Blend on high-speed until creamy.

Heat a large skillet over medium heat. Pour in blended harissa mixture and cook for 3 minutes, stirring frequently to prevent burning. Bring mixture to a low simmer then pour in coconut milk and chickpeas. Stir well to combine. Bring back up to a simmer and cook for 5 minutes until heated through. You can simmer for longer, about 10-15 minutes, to enhance the flavors. But if you're wanting a quick recipe, feel free to stick to 5 minutes.

Season curry with salt and pepper to taste and squeeze in lemon juice. Serve chickpea curry over rice and garnish with fresh cilantro.