Step 1

Preheat the oven to 350° F.

Step 2

Cut the zucchini in half lengthwise. Using a small spoon, scoop out the seeded inner flesh of each half, still leaving about 1/2" thick zucchini on the bottom and the sides to make a "boat." If needed, see pictures and instructions above in this post. Place the zucchini flesh side up in a roasting pan.

Step 3

In a large bowl, combine the tomato paste, garam masala, 2 tsp of ground cumin, and the coconut milk. Stir in the chickpeas. Taste and season generously with salt and pepper to taste.

Step 4

Scoop the chickpea mixture evenly among the scooped out part of each of the zucchini boats. Roast for 30 minutes or until the zucchini is tender enough to eat. Remove from the oven and cut off the stem stump.

Step 5

While the zucchini boats are in the oven, make your yogurt sauce. In a small bowl, combine the yogurt, 1 tsp of ground cumin, and lime juice. Add water 1 Tbsp at a time until you get a sauce that you can drizzle over the boats. Taste and season with salt and pepper to taste.

Step 6

To serve, drizzle a bit of the yogurt sauce over each zucchini boat. Top with fresh cilantro and lime slices (optional). Serve with basmati rice and naan bread (also optional). Enjoy!