Contributed by (Recipe adapted from “Urban Drivel” at http://urbandrivel.blogspot.com)

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Ingredients

1 medium Butternut squash, peeled, seeded and cut into 1/2-inch cubes*
1 small Onion(s), chopped
1 medium Garlic clove(s), minced
1 C Carrot
1 C canned crushed Tomatoes
1/2 C Vegetable broth
1/4 tsp ground Cinnamon
1/2 tsp ground Cumin
1/2 tsp Red pepper flakes
15 oz canned Chickpeas, drained and rinsed
1/2 tsp Salt

Instructions

Coat a small skillet with cooking spray. Add onion and garlic; sauté for 5 minutes. Place squash in a 3-quart or larger slow cooker (crockpot). Add sautéed onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours. Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. Yields about 1 1/3 cups per serving.

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