Moroccan Stuffed Zucchini Boats

INGREDIENTS

large zucchinis, washed and ends up off

1 tbsp

olive oil

1/2

white onion (diced)

1/2 tsp

salt + more to taste

1 14 ounce can

crushed tomatoes (preferably fire roasted)

1 tsp

fresh ginger (chopped)

1 tsp

fresh garlic (crushed or chopped)

medium carrot ((about 6 inches long) peeled and diced)

1/2 tsp

turmeric powder

1 tsp

cumin powder

1 tsp

coriander powder

1 tsp

cinnamon powder

1 cup

vegetable stock ((250 ml) aim for a lower sodium stock)

1 tbsp

brown sugar or coconut sugar

1 tsp

red wine vinegar

1/4 cup

dried cherries, chopped into small pieces

1 14 ounce can

chickpeas, liquid drained and chickpeas rinsed.