Ingredients

The following ingredients have 4 Servings
  • 1 cup dry chickpeas
  • 3 cups cubed butternut squash (1 small squash or about 10-12 oz pre-cubed)
  • 2 1/2 cups vegetable broth
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried dried sage
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 12 oz pasta noodles (I used Ditalini)
  • Asiago cheese (optional for serving)
  • Fresh basil (optional for serving)

Instruction

  • Add chickpeas to slow cooker pot and cover with water. Don't turn it on, rather let it soak overnight and then drain in the morning
  • Add cubed butternut squash to soaked and drained chickpeas
  • Add broth and seasonings and cover and cook on high for 3-4 hours or low for 6-8 until chickpeas are tender
  • Stir well to break down squash and it will become smooth
  • Add cream and stir until well combined
  • Boil pasta noodles according to package directions (however, reduce cooking time by 3-4 minutes)
  • Drain pasta and add to slow cooker
  • Return slow cooker to high heat for about 20 minutes or until pasta is finished cooking and sauce has thickened
  • Serve with shredded asiago cheese and fresh basil or as desired