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Slow cooker chickpeas, butternut squash, and figs

November 9, 2016 By bearplate Leave a Comment

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During the fall and winter, I tend to work really long hours.  When I finally get home I usually don’t have much time or motivation to make something for dinner.

Which is why I love using a slow cooker.

butternut_squash_chickpeas

I can prep everything the night before (or even days before) when I’m not starving or in a rush and come home to a hot home cooked meal.

chopped_butternut_squash

My teenage son can help himself before I get there instead of accosting me the second I walk in the door.

“What’s for dinner?  I’m hungry.”

Every.  Single.  Day.

butternut_squash_figs_crock_pot

Peeling a butternut squash might seem like a daunting task, but it is pretty easy if you use this trick.

slow_cooker_butternut_squash_and_figs

After everything is chopped just throw it into the slow cooker and go about your day.

vegan_butternut_squash

You’ll come home to a fragrant house, hearty meal, and no hangry teenagers.

vegan_slow_cooker_butternut_squash_with_figs

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Crock pot chickpeas, butternut squash, and figs

  • Author: bearplate
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 mins
  • Yield: 4 1x
  • Category: dinner
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Description

Vegan crock pot recipe or a long fall day


Ingredients

Scale
  • 1 butternut squash peeled and chopped into roughly 1/2 cubes
  • 1 red onion chopped
  • 15oz can chickpeas (also known as garbanzo beans) drained and rinsed
  • 4 cloves garlic minced
  • 1 cup figs cut in half
  • 2 tsp dried rosemary
  • 2 tsp dried tarragon
  • 2 tsp dried sage
  • 1 cup dry white wine
  • 1 cup vegetable broth

Instructions

  1. Add all ingredients to slow cooker
  2. Cook on low for 8 to 10 hours


Nutrition

  • Serving Size: 4
  • Calories: 343
  • Fat: 2.1
  • Carbohydrates: 66
  • Fiber: 15
  • Protein: 11

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Previous Post: « Peeling a butternut squash
Next Post: Instant Vegan Tom Yum Soup »

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