Moroccan Butternut Squash and Chickpea Stew
Yields: Serves 4 (serving size: about 1/2 cup quinoa and about 1 1/4 cups squash mixture)
Active time: 18 minutes
Total time: 35 minutes
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
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
Nutrition
calories 413
fat 9g
satfat 1g
unsatfat 6g
protein 17g
carbohydrate 69g
fiber 12g
sodium 578mg
calcium 19% DV
potassium 27% DV
sugars 11g
added sugars 0g
Directions
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.
Heat quinoa according to package directions. Divide quinoa among 4 shallow bowls. Top evenly with squash mixture, arugula, and yogurt.