Slow cooker chickpeas, butternut squash, and figs

November 10, 2016

A hearty slow cooker meal perfect for long winter days.

1 butternut squash peeled and chopped into roughly ½ 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

Add all ingredients to slow cooker Cook on low for 8 to 10 hours
See the full directions on my site

Nutritions

Calories
303

Sodium
347mg
14% DV

Fat
11g
18% DV

Protein
9g
19% DV

Carbs
33g
11% DV

Fiber
8g
34% DV