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  • 3 (15-ounce) cans chickpeas, drained (4½ cups)
  • 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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