Chickpea Curry Stuffed Zucchini Boats

🧂 Ingredients

• 6 Zucchinis

  large
• 1 Tbsp Olive oil
• 1 Onion

  small, diced
• 2 Garlic cloves

  minced
• 1 Carrot

  medium, diced
• 2 Tomato

  large, diced
• 1 Tbsp Ginger

  Fresh, grated
• 1 Tbsp Garam masala
• 1 tsp Cumin

  ground
• 1 tsp Turmeric

  ground
• 1 tsp Salt
• 14 oz Chickpeas

  drained & rinced
• 7 oz Full-fat coconut milk
• 1 cup Baby spinach

  washed
• Cilantro

  fresh, for garnish

Instructions

• 1 In a large sauté pan, heat oil over medium-high heat. Add onion and sauté 2-3
  minutes, until softened.
• 2 Add garlic, carrots, tomatoes, ginger, garam masala, cumin, turmeric and salt.
  Stir and cook until fragrant.
• 3 Add coconut milk. Bring to a simmer and cook for 10 minutes.
• 4 Add chickpeas and baby spinach. Stir, cover and cook for 5 minutes.
• 5 While chickpea mixture cooks, preheat the oven to 400°F. Cut the zucchinis in
  half horizontally. Hollow the centers with a melon baller or spoon, leaving ½
  inch thick boat on each half. Line a baking sheet with parchment paper and place
  halved zucchinis on the baking sheet, skin side down. Set aside.
• 6 Spoon chickpea filling onto prepped zucchini boats, fitting as much as you can
  into the hollow center. Transfer to the oven and cook for 20-25 minutes, until
  the zucchini has softened.
• 7  Let stand for 5 minutes. Garnish with fresh cilantro and serve!

Nutrition Info