Butternut Squash Stew with Chickpeas

Serves: 8 Save

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

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Learn how to make this recipe at American Diabetes Association