Step 1

Cut each zucchini in half horizontally, then carefully scoop out the seeds, leaving about 1/2-inch of zucchini on the skin. Place the scooped out insides into a medium sized bowl and gently pat with a paper towel to get rid of a bit of the excess water.

Step 2

Preheat oven to 375°F/190°C. Line or grease baking sheet. Place each zucchini half onto the baking sheet, skin side down and set aside.

Step 3

Heat the olive oil in a large skillet. When the oil is hot add the diced onion and salt and sauté until softened, about 5 minutes. Add the tomatoes, ginger, garlic and carrot to the pan. Stir.

Step 4

Add the spices the vegetables and stir it all together, coating everything in spice. Add the stock, sugar and vinegar. Bring to a simmer, cover the pot with a fitted lid and let cook for 10 minutes. Taste and season with more salt as necessary.

Step 5

Add the chopped cherries & chickpeas and stir to mix in well. Turn off the heat.

Step 6

Spoon the chickpea filling carefully into each zucchini half, filling as much as you can. Transfer the baking sheet to the oven and cook for 20-25 minutes. When done the zucchini should be tender.

Step 7

Let cook for about 5 minutes, sprinkle a little cilantro over the top and enjoy!