Name: Crock pot chickpeas, butternut squash, and figs
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Ingredients: 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

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

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

Nutrition

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