Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; saute 3 minutes.
Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.
Add broth and salt, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
Sprinkle with cilantro