Available here: http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=67741
1 small onion, chopped
1 medium garlic clove, minced (or 1 tsp pre-minced)
1 medium butternut squash, cubed
1 cup baby carrots
1 cup canned crushed tomatoes
1/2 cup vegetable broth (or chicken broth)
1/4 teaspoon cumin
1/2 teaspoon red pepper flakes
15 ounces chickpeas (aka garbanzo beans, 1 can)
1/2 teaspoon salt
Sauté onion and garlic in a little olive oil. Place squash in slow cooker. And onion and garlic, carrots, tomatoes, broth, spices. Cover and cook on low for 6 hours (high for 3-4). Add chickpeas and salt. Heat another 15 minutes.
Can just add the onion and garlic in with everything else without sautéing as well.
I haven’t made this in a while, but I remember it being quite yummy. If you like your chickpeas softer, add them in earlier.