Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas

Ingredients (17)

• For the Butternut Squash Soup:
• 1 medium yellow onion
• 3 medium carrots
• 1 medium butternut squash
• 1 large apple
• 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
• For the Maple Roasted Chickpeas:
• 1 15 oz can chickpeas (garbanzo beans)
• 1 tablespoon olive oil
• 1 1/2 tablespoons pure maple syrup
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt