Recipes
African-Style Sweet Potato and Butternut Squash Stew
8 servings
3 hours, 10 minutes total (Active 10 minutes)
Shopping list
Ingredients
- 2 medium sweet potatoes
- 1 can chickpeas (garbanzo beans), (15–16 oz)
- 1 (14.5 oz) can no-salt-added diced tomatoes
- 1 (10 oz) can diced tomatoes with green chilies
- 8 oz tri-pepper mix (diced fresh green, red, and yellow bell peppers)
- 1 tablespoon Cajun seasoning
- 1 teaspoon chunky garlic blend paste
- 2 ½ cups vegetable broth (or stock)
- 1 package fresh (or frozen) diced butternut squash (15–16 oz)
- ¼ bunch fresh cilantro
- ½ cup roasted, unsalted peanuts
- ½ cup creamy peanut butter
Steps
- Peel sweet potatoes and cut into ½-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, tri-pepper mix, Cajun seasoning, garlic paste, and broth; cover and cook on HIGH 2 ½–3 hours (or LOW 4–6 hours) until potatoes are tender.
- Stir in squash during last 30 minutes of cook time. Chop cilantro (3 tablespoons) and peanuts.
- Remove 1 cup liquid from stew and whisk with peanut butter until blended, then stir mixture into stew. Serve topped with cilantro and peanuts.
Amount per ⅛ recipe serving: Calories 290, Total Fat 14g, Sat Fat 2.5g, Trans Fat 0g, Chol 0mg, Sodium 670mg, Total Carb 34g, Fiber 7g, Sugars 11g, Protein 11g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%