
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
Directions
Learn how to make this recipe at American Diabetes Association