4 teaspoons olive oil, divided
1/2 medium red onion, minced
1 clove garlic, minced
1/2 cup short grain brown rice
1 1/2 cups 1/4-inch cubed butternut squash (about 1/2 pound)
1/2 cup chickpeas (drained/rinsed if using canned)
1 1/2 tablespoons mild curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup crushed tomatoes
1 1/2 cup vegetable broth
Scallions, for serving
Cilantro, for serving