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Butternut Squash Stew With Chickpeas

Per Serving

Butternut 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

  1. 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.
  2. 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.
  3. Add in the chickpeas and peanut butter, and cook for 10 minutes. Serve garnished with parsley.
 

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