Curried Spaghetti-Squash-And-Chickpea Toasts
1 small spaghetti squash (about 3 pounds),halved and seeded
1/4 c plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 carrot,finely chopped
1 T ground coriander
1 1/2 t ground cumin
1/2 t crushed red pepper
1/2 t finely grated orange zest
1 1/2 t madras curry paste or curry powder
1 15-ounce can chickpeas drained
1/2 c water
1/2 c chopped cilantro
Grilled peasant bread and toasted pumpkin seeds,for serving
1. Preheat the oven to 350. Place the halved spaghetti squash cut
side up on a baking sheet and brush it with 2 tablespoons of the olive
oil. Season with salt and black pepper. Roast the spaghetti squash for
about 45 minutes, until the flesh is tender and lightly browned in
spots. Let cool slightly.
2. Meanwhile, in a large skillet, heat the remaining 1/4 cup of olive
oil. Add the chopped onion and carrot and cook over moderate heat,
stirring, until they are just softened, about 5 minutes. Add the
coriander, cumin, crushed red pepper, grated orange zest and curry
paste and cook, stirring, until fragrant, about 1 minute. Add the
drained chickpeas and the water and simmer until the vegetables are
very tender and the liquid has evaporated, about 5 minutes.
3. Using a fork, rake the squash into strands; you should have about 2
1/2 cups of squash. Add the chopped cilantro and squash to the curry
and season with salt. Serve the curried squash over grilled peasant
bread, garnished with toasted pumpkin seeds.
Make Ahead The curried squash can be refrigerated overnight. Add the
chopped cilantro just before serving.