A well-stocked spice cabinet is key for this hearty vegetarian stew. Tomato paste is another staple worth having on hand; make sure to purchase in the tube for easier measuring and a much longer shelf life. You can substitute cubed sweet potato for the butternut squash (one medium potato will equal about 2 cups). If making ahead, reheat the stew with a splash of stock to loosen.
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
Calcium 19% DV
Potassium 27% DV
Added sugars 0g
How to Make It
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.
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