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.
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.