Butternut Squash Stew with Chickpeas

Butternut Squash Stew with Chickpeas
Summary

This hearty stew features butternut squash, a type of winter squash that comes into season during the cooler months of the year. Make this on the weekend and pack the leftovers for lunch during the week.

  • Prep time
    25 min
  • Cook time
    25 min
  • Servings
    8 Servings
  • Serving size
    1 cup
Dinner Lunch High in Fiber Veggie Rich Comfort Food
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 160

  • Total Fat 3.5g
    • Saturated Fat 0.5g
  • Cholesterol 0mg
  • Sodium 210mg
  • Total Carbohydrate 28g
    • Dietary Fiber 5g
    • Total Sugars 6g
  • Protein 6g
Dinner Lunch High in Fiber Veggie Rich Comfort Food
Ingredients

Ingredients

  • medium butternut squash
    1
  • olive oil
    2 tsp
  • large onion (chopped)
    1
  • garlic (minced)
    3 clove
  • small red potatoes (unpeeled and cut into quarters)
    1/2 lbs
  • chicken broth (low-fat, reduced-sodium)
    1 cups
  • tomatoes (14-ounce, diced, (try fire roasted for more flavor), undrained)
    1 can
  • dried oregano (dried)
    3/4 tsp
  • kosher salt, to taste
    1
  • Freshly ground black pepper, to taste
    1
  • chickpeas (garbanzo beans) (15-ounce, drained and rinsed)
    1 can
  • natural creamy peanut butter (stirred well until smooth)
    2 tbsp
  • parsley (chopped)
    2 tbsp
Directions

Directions

  1. Prepare the butternut squash. Place the whole squash on the floor or rack of a microwave oven. Microwave the squash for 5 minutes. Carefully remove and let cool until it’s cool enough to handle. With a sharp knife, cut the squash in half crosswise. Peel the skin off each half with the knife, cutting close to remove the skin only. Cut each half lengthwise. Remove the squash seeds from the bottom half of the squash and discard. Cut all the squash into 1-inch chunks. Set aside. This process makes cutting tough butternut squash easier as it helps loosen the skin.

  2. Heat the oil in a large Dutch oven over medium heat. Add the onion and garlic and sauté for 5-6 minutes. Add the butternut squash and potatoes and stir to coat with the onions and garlic. Add the broth, tomatoes with juice, oregano, salt, and pepper. Bring to boil. Lower the heat to a simmer, cover, and cook on medium-low heat for about 20 minutes, until squash and potatoes are tender. Some of the squash may become very soft.

  3. Gently mix the chickpeas and peanut butter and cook for 5 minutes. Garnish with chopped parsley.

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