Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas Recipes

Ingredients

• 1 medium yellow onion, chopped
• 3 medium carrots, peeled and chopped
• 1 medium butternut squash, peeled, seeded and chopped into 1-inch cubes (about 5 cups)
• 1 large apple, peeled and chopped (I used Granny Smith)
• 2 (14 oz) cans low sodium vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons maple syrup
• Salt and freshly ground black pepper, to taste
• ~~~~~~~~For the Maple Roasted Chickpeas~~~~~~~~~~
• 1 (15 oz) can Libby's Organic Garbanzo Beans (chickpeas)
• 1 tablespoon canola oil
• 1 1/2 tablespoons pure maple syrup
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt

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