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Whole Roasted Squash With Tomato-Ginger Chickpeas Recipe

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 and 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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