1 pound of dried Garbanzo Beans (Chickpeas), soaked overnight
Instructions
The night before, soak chickpeas in water covered overnight.
Heat oil in a skillet over medium-high heat. Add onions, garlic, red pepper, & green pepper; cook until slightly softened.
Add chickpeas, water, coconut milk, onions, garlic, red pepper, green pepper along with spices. Cook for 3 hours.
Stir in butternut squash. Cover slow cooker and cook soup on high setting until squash is tender 1 hour. (in the photo you see the squash prior to cooking, pretend it's not there, I got ahead of myself it was removed and added back later, back to the recipe...)
Garnish with green onions.
Recipe by Taste of Yummy at https://www.tasteofyummy.com/cozy-chickpea-soup/