Name: Brazilian Chickpea Curry over Roasted Spaghetti Squash with Cilantro
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 1 ½ (398 ml) cans coconut milk; 3 (398 ml) cans diced tomatoes; 3 (398 ml) cans garbanzo beans (chickpeas); 3 green bell peppers; 1 ½ limes; 1 cup plain Greek yogurt; 3 medium spaghetti squash; black pepper; brown sugar; cayenne pepper; cumin, ground; extra virgin olive oil; garlic powder; onion powder; paprika; salt

Brazilian Chickpea Curry over Roasted Spaghetti Squash with CilantroBrazilian Chickpea Curry over Roasted Spaghetti Squash with Cilantro — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 small bunch cilantro

1 ½ (398 ml) cans coconut milk

3 (398 ml) cans diced tomatoes

3 (398 ml) cans garbanzo beans (chickpeas)

3 green bell peppers

1 ½ limes

1 cup plain Greek yogurt

3 medium spaghetti squash

black pepper

brown sugar

cayenne pepper

cumin, ground

extra virgin olive oil

garlic powder

onion powder

paprika

salt

Instructions

Preheat the oven to 260°C (500°F) and place the rack in the center position. Line two baking sheet pans with aluminum foil to make cleanup easier (optional).

Wash and dry the fresh produce.

Trim off and discard ends of each squash; halve squash lengthwise and scrape out the seeds from each half. Rub the inside of the squash with oil and season with salt and pepper. Arrange the squash halves cut-side-down on the baking sheets.

Place squash in the oven (it doesn't have to be fully heated) and roast until tender, so a knife can easily pierce through the flesh, 25-30 minutes.

Meanwhile, drain and rinse the chickpeas; transfer to a large pot.

Trim, seed, and medium dice bell peppers; add to the pot with the chickpeas.

Add tomatoes, coconut milk, and spices to the pot; stir to combine the curry and bring to a boil over medium-high heat.

Once the curry is boiling, reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves.

Cut limes into wedges and set aside.

Remove squash from the oven; allow to cool slightly, about 5 minutes. Scrape the inside of the squash with a fork to separate into spaghetti-like strands. (Use an oven mitt or towel to hold it with your other hand.)

To serve, divide squash and curry between plates; top with cilantro, yogurt, and a squeeze of lime. Enjoy!

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