Butternut Squash Stew with Chickpeas

Ingredients (13)

• 2 tbsp natural creamy peanut butter stirred well until smooth
• 2 tbsp parsley chopped
• 0.75 tsp dried oregano dried
• 1 Freshly ground black pepper, to taste
• 1 kosher salt, to taste
• 1 can tomato(es) 14-ounce, diced, (try fire roasted for more flavor), undrained
• 0.5 lbs small red potatoes unpeeled and cut into quarters
• 1 cup low sodium chicken broth low-fat, reduced-sodium
• 1 large onion chopped
• 3 clove garlic minced
• 1 medium butternut squash
• 2 tsp olive oil
• 1 can chickpeas (garbanzo beans) 15-ounce, drained and rinsed