Coconut Salmon & Chickpea Stew

Combine salmon, soy sauce, lemon juice and ground pepper in a medium bowl; set aside.

Bring a medium pot of water to boil. Add squash; boil until tender, about 10 minutes. Transfer the squash to a blender with 1/4 cup of the cooking water; puree until smooth, about 1 minute. (Use caution when blending hot liquids.) Set aside. Rinse and dry the pot.

Heat oil in the pot over medium heat. Add onion, red bell pepper, yellow bell pepper, serrano, garlic, tomato paste, thyme, curry powder, paprika, cumin and salt. Cook, stirring occasionally, until the vegetables are softened, 2 to 3 minutes. Add the squash puree, tomatoes and coconut milk. Bring to a light boil; cook, stirring occasionally, for 10 minutes. Add the salmon and chickpeas. Reduce heat to medium-low and simmer, stirring occasionally, until the salmon is cooked through, 5 to 6 minutes.

Remove and discard the thyme springs. Divide rice among 4 bowls. Top with the stew and sprinkle with cilantro.