Butternut Squash Stew With Chickpeas
Per ServingButternut Squash Stew With Chickpeas |
||
|---|---|---|
| Makes: 8 | ||
| Serving Size: 1 cup | ||
| Calories | 165 | |
| Fat | 3.5 | g |
| Saturated Fat | 0.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 29 | g |
| Fiber | 5 | g |
| Sugars | 6 | g |
| Cholesterol | 0 | mg |
| Sodium | 160 mg (without added salt) | |
| Protein | 6 | g |
| Choices: Starch 1.5, Vegetable 1 | ||
- Makes: 8
- Serving Size: 1 cup
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
Ingredients
| 2 | tsp. | olive oil |
| 1 | large | onion, chopped |
| 3 | garlic cloves, minced | |
| 1 | med. | butternut squash, peeled and cut into 1-inch chunks |
| 1/2 | lb. | small red potatoes, quartered |
| 1 | cup | low-fat, reduced-sodium chicken broth |
| 1 | (14.5-oz.) can no-salt-added diced tomatoes (try fire-roasted tomatoes for richer flavor) | |
| 3/4 | tsp. | dried oregano leaves |
| Salt and pepper to taste | ||
| 1 | (15-oz.) can chickpeas, drained | |
| 2 | Tbsp. | reduced-fat peanut butter |
| 2 | Tbsp. | chopped parsley |
Directions
- Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and sauté for 5 minutes. Add the butternut squash and potatoes, and stir to coat.
- Add the broth, tomatoes and their juice, oregano, and salt and pepper. Bring to a boil, reduce to simmer, cover, and cook for 20 minutes.
- Add in the chickpeas and peanut butter, and cook for 10 minutes. Serve garnished with parsley.
