Whole Roasted Squash With Tomato-Ginger Chickpeas Recipe
Whole Roasted Squash With Tomato-Ginger Chickpeas Recipe includes 3 (15-ounce) cans chickpeas, drained, ⅔ cup extra-virgin olive oil, plus more for drizzling, 3 (14½-ounce) cans diced tomatoes, ¾...
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Ingredients
- 3 (15-ounce) cans chickpeas, drained
- ⅔ cup extra-virgin olive oil, plus more for drizzling
- 3 (14½-ounce) cans diced tomatoes
- ¾ teaspoon ground cinnamon
- 4 marjoram sprigs or 3 oregano sprigs, plus leaves for garnish
- 2½ tablespoons peeled, finely chopped ginger
- Salt
- black pepper
- 2 (3- to 4-pound) kabocha, butternut or koginut squash
- ¾ cup full-fat plain Greek yogurt (one 5-ounce container)
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