Curried Spaghetti Squash and Chickpea Toasts
Ingredients
- 1 small spaghetti squash (about 3 pounds), halved and seeded
- 1/4 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 1/2 teaspoons ground cumin
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon finely grated orange zest
- 1 1/2 teaspoons madras curry paste or curry powder
- One 15-ounce can chickpeas, drained
- 1/2 cup water
- 1/2 cup chopped cilantro
- Grilled peasant bread and toasted pumpkin seeds, for serving
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