3podscardamom, seeds removed and crushed (throw away the husks) (can substitute 1/4 teaspoon ground cardamom)
3/4teaspoonkosher salt + more to taste if desired
1(28-ounce) candiced tomatoes with juice
2(15-ounce) canschickpeas, drained
1medium spaghetti squash(about 3 pounds), halved, with seeds scooped and discarded
Lemon wedges to squeeze over the top
Plain yogurt, vegan yogurt, or vegan sour cream
5quartor larger slow cooker
1sheet of parchment paper(optional)
Set a large skillet over medium heat. When hot, add the oil. Add the onions and cook, stirring occasionally, until tender, about 5 minutes.
Stir in the garlic, ginger, cardamom, cumin, coriander, garam masala, cayenne powder, and salt. Cook, stirring, for one more minute.
Reduce the heat to low and add the tomatoes. Cook, stirring, until all of the spices have lifted from the bottom of the pan. Pour into the slow cooker.
Add the chickpeas. Stir to combine.
Lay the parchment paper over the top of the chana masala mixture, taking care to make sure the paper stays inside the slow cooker. You can skip this step. I like it because it helps keep the two separated a bit. Lay the spaghetti squash on top of the parchment paper (or chana masala), cut side down.
Cook on low for about 8 hours, until the squash is fork-tender.
Remove squash from slow cooker and let cool enough to handle. Scrape squash onto plates and pile with chana masala. Top with cilantro and a squeeze of lemon. If you eat dairy, you can also add a bit of plain yogurt if you like.