Curried Spaghetti-Squash-And-Chickpea Toasts

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1 small spaghetti squash (about 3 pounds), halved and seeded

1/4 cup plus 2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

1 onion, chopped

1 carrot, finely chopped

1 tablespoon ground coriander

1 1/2 teaspoons ground cumin

1/2 teaspoon crushed red pepper

1/2 teaspoon finely grated orange zest

1 1/2 teaspoons madras curry paste or curry powder

One 15-ounce can chickpeas, drained

1/2 cup water

1/2 cup chopped cilantro

Grilled peasant bread and toasted pumpkin seeds, for serving

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