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Curried Spaghetti-Squash-And-Chickpea Toasts
Ingredients
  • 1 small spaghetti squash (about 3 pounds), halved and seeded
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 onion, chopped
  • 1 carrot, finely chopped
  • 1 tablespoon ground coriander
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon crushed red pepper
  • ½ teaspoon finely grated orange zest
  • 1 ½ teaspoons madras curry paste or curry powder
  • One 15-ounce can chickpeas, drained
  • ½ cup water
  • ½ cup chopped cilantro
  • Grilled peasant bread and toasted pumpkin seeds, for serving
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