African-Style Sweet Potato and Butternut Squash Stew

Who said turkey had to be the main protein on Thanksgiving, anyway? This nutty stew calls for a unique combination of fall vegetables and peanut butter to create a main course packed with flavor.

Servings
8
Active Time
10 minutes
Total Time
3 hours, 10 minutes
African-Style Sweet Potato and Butternut Squash Stew
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1. Peel sweet potatoes and cut into 1/2-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 1/2–3 hours (or LOW 4–6 hours) until potatoes are tender.

2. Stir in squash during last 30 minutes of cook time. Chop cilantro (3 tablespoons) and peanuts.

3. Remove 1 cup liquid from stew and whisk with peanut butter until blended, then stir mixture into stew. Serve topped with cilantro and peanuts.

Ingredients

  • 2 medium sweet potatoes

  • 1 can chickpeas (garbanzos beans), (15–16 oz)

  • 1 (14.5-oz) can no-salt-added diced tomatoes

  • 1 (10-oz) can diced tomatoes with green chiles

  • 8 oz tri-pepper mix (diced fresh green, red, and yellow bell peppers)

  • 1 tablespoon Cajun seasoning

  • 1 teaspoon chunky garlic blend paste

  • 2 1/2 cups vegetable broth (or stock)

  • 1 package fresh (or frozen) diced butternut squash (15–16 oz)

  • 1/4 bunch fresh cilantro

  • 1/2 cup roasted, unsalted peanuts

  • 1/2 cup creamy peanut butter

More recipe info

Instructions

1. Peel sweet potatoes and cut into 1/2-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 1/2–3 hours (or LOW 4–6 hours) until potatoes are tender.

2. Stir in squash during last 30 minutes of cook time. Chop cilantro (3 tablespoons) and peanuts.

3. Remove 1 cup liquid from stew and whisk with peanut butter until blended, then stir mixture into stew. Serve topped with cilantro and peanuts.

Nutritional Information

CALORIES 290kcal; FAT 14g; SAT FAT 2.5g; TRANS FAT 0g; CHOL0mg; SODIUM 670mg; CARB 34g; FIBER 7g; SUGARS 11g; PROTEIN 11g; POTASSIUM 10%; VIT D 0%; CALC 6%; IRON 10%

All recipes developed byAprons logo

African-Style Sweet Potato and Butternut Squash Stew

Servings: 8
Total Time: 3 hours, 10 minutes

Ingredients

  • 2 medium sweet potatoes

  • 1 can chickpeas (garbanzos beans), (15–16 oz)

  • 1 (14.5-oz) can no-salt-added diced tomatoes

  • 1 (10-oz) can diced tomatoes with green chiles

  • 8 oz tri-pepper mix (diced fresh green, red, and yellow bell peppers)

  • 1 tablespoon Cajun seasoning

  • 1 teaspoon chunky garlic blend paste

  • 2 1/2 cups vegetable broth (or stock)

  • 1 package fresh (or frozen) diced butternut squash (15–16 oz)

  • 1/4 bunch fresh cilantro

  • 1/2 cup roasted, unsalted peanuts

  • 1/2 cup creamy peanut butter

Instructions

1. Peel sweet potatoes and cut into 1/2-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 1/2–3 hours (or LOW 4–6 hours) until potatoes are tender.

2. Stir in squash during last 30 minutes of cook time. Chop cilantro (3 tablespoons) and peanuts.

3. Remove 1 cup liquid from stew and whisk with peanut butter until blended, then stir mixture into stew. Serve topped with cilantro and peanuts.

Nutritional Information

CALORIES 290kcal; FAT 14g; SAT FAT 2.5g; TRANS FAT 0g; CHOL0mg; SODIUM 670mg; CARB 34g; FIBER 7g; SUGARS 11g; PROTEIN 11g; POTASSIUM 10mg; VIT D 0%; CALC 6%; IRON 10%

All recipes developed byAprons logo