Chickpea Curry Stuffed Zucchini Boats
Sink your teeth into a dish that tasty and nutritious with these Chickpea Curry Stuffed Zucchini Boats! Your taste buds will thank you.
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 tablespoon Ginger Fresh, grated
- 1 tablespoon Garam masala
- 1 teaspoon Cumin ground
- 1 teaspoon Turmeric ground
- 1 teaspoon Salt
- 14 oz Chickpeas drained & rinced
- 7 oz Full-fat coconut milk
- 1 cup Baby spinach washed
- Cilantro fresh, for garnish
Instructions
- In a large sauté pan, heat oil over medium-high heat. Add onion and sauté 2-3 minutes, until softened.
- Add garlic, carrots, tomatoes, ginger, garam masala, cumin, turmeric and salt. Stir and cook until fragrant.
- Add coconut milk. Bring to a simmer and cook for 10 minutes.
- Add chickpeas and baby spinach. Stir, cover and cook for 5 minutes.
- 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.
- 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.
- Let stand for 5 minutes. Garnish with fresh cilantro and serve!
Nutrition
Calories: 256kcalCarbohydrates: 31gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 428mgPotassium: 985mgFiber: 8gSugar: 10gVitamin A: 2923IUVitamin C: 46mgCalcium: 92mgIron: 4mg
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