Moroccan Butternut Squash and Chickpea Stew

This beautiful fall dish is made with nutrition dense, seasonal, and inexpensive ingredients. Plus it’s delicious and easy to prepare in advance. Enjoy!

Ingredients

  • 1 1/2 tablespoons olive oil

  • 1 1/2 cups chopped yellow onion

  • 2 garlic cloves, minced

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground paprika

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground black pepper

  • 1 tablespoon unsalted tomato paste

  • 3 cups diced peeled butternut squash (Or substitute sweet potato)

  • 1 (15-oz.) can unsalted chickpeas

  • 1 (15-oz.) can diced tomatoes

  • 1 1/2 cups unsalted chicken stock

  • 2 (8-oz.) pkg. precooked quinoa

  • 2 cups arugula (about 2 oz.)

  • 1/4 cup plain 2% reduced-fat Greek yogurt

    How to Make It

    Step 1

    Heat oil in a large Dutch oven over medium-high. Add onion and garlic; sauté 5 minutes or until golden. Stir in salt and next 5 ingredients (through pepper); cook 1 minute. Stir in tomato paste; cook 1 minute. Stir in squash and chickpeas; cook 2 minutes. Add tomatoes and stock, scraping pan to loosen browned bits. Bring to a simmer; cook 20 minutes or until squash is tender.

    Step 2

    Heat quinoa according to package directions. Divide quinoa among 4 shallow bowls. Top evenly with squash mixture, arugula, and yogurt.

    Original recipe here.

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