• prep: 20 min
• cook: 40 min
• total: 1 hr

servings:

• 1 3lb - 1.3kg large spaghetti squash (or two small if you want to use them as bowls - see notes)
• 2 tablespoons olive oil
• 1 medium sweet onion (diced)
• 2 small carrots (diced)
• 2 ribs celery (diced)
• 1 jalapeno (minced)
• 3 garlic cloves (diced)
• 28 oz. - 800 g canned diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 teaspoon coriander
• Pinch of cayenne pepper
• 2 15oz - 400 g cans of black beans, drained
• 1 15oz - 400 g can of chickpeas, drained
• 2 limes (juiced)
• 1 tablespoon tamari ( or soy sauce)
• 1 teaspoon sea salt
• 1 cup loosely packed cilantro leaves
• 1 small bunch scallions (sliced)

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