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1/4 cup Country Crock Plant Butter Tub with Olive Oil
1 small butternut squash, peeled, deseeded, and cut into bite-size pieces
1 medium yellow onion, roughly chopped
2 garlic cloves, smashed
1 tablespoon finely chopped fresh ginger
2 1/2 cups vegetable broth
1 (14-ounce) can chickpeas, drained
1 (14-ounce) can diced tomatoes
1/4 cup bulgur wheat
1 1/2 teaspoon salt
1 1/2 teaspoons smoked paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon fresh cracked black pepper
a pinch of ground cinnamon
chopped fresh cilantro and parsley
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Add all of the ingredients - except for the lemon wedges, cilantro, and parsley -to the slow cooker. Give the ingredients a good stir, cover, and cook on high for 4 hours, or on low for 6 hours.
Just before serving, top with a squeeze of lemon juice, chopped cilantro and parsley.
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