Vegan Slow Cooker Winter Vegetable Stew

1. Soak the dried chickpeas overnight in plenty of water (the chickpeas will double in size). Drain off any excess water before adding them to the stew in step 6.
2. Use a large, sharp knife to cut the acorn squash in half.
3. Scrape the seeds out with a spoon.
4. Peel the squash with a sharp knife.
5. Cut the squash halves into wedges, or large cubes; add the squash into the crock of your slow cooker.
6. Put all of the ingredients (except for the cornstarch and the 1/3 cup of water) into the crock of your slow cooker.
7. Mix to combine and taste the liquid for seasoning; add salt for your taste.
8. Put the lid on and cook on high for 3 ½ hours. Then prepare your thickener.
9. In a small bowl make a slurry by mixing 1 tablespoon of cornstarch with 1/3 cup of cold water. Stir this into the stew, put the lid back on and cook for 30 minutes more.
10. Remove the bay leaves, cinnamon stick and thyme bundle before serving.