Moroccan Butternut Squash and Chickpea Stew

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

  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.

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