Preheat the oven to 425°F (220°C).

Place the green beans, tomatoes, and chickpeas on a lined baking sheet. Toss with just half of the oil and some salt and pepper. Roast for 20-25 minutes, until the vegetables are softened and the chickpeas are golden.

Meanwhile, mix the yogurt, lime juice, and a pinch of salt in a small bowl. Add a drizzle of water if needed to thin to a dressing-like consistency, then set aside.

Heat the remaining oil in a skillet over medium heat. Add the onion and cook for 4-5 minutes, until beginning to soften.

Add the frozen corn and a splash of water, then cook for 4-6 minutes more, until the corn is heated through.

Stir in the turmeric, cumin, garlic, and some salt and pepper, then cook for 1 minute longer, until fragrant.

Add the spinach to a large bowl with the roasted vegetables and the onion mixture. Toss to lightly wilt the spinach. Drizzle with the yogurt-lime dressing and serve.