Add chicken stock, garlic, carrot, apple, butternut squash, sage, onion, no-salt substitute, fresh ground black pepper, cayenne, cinnamon and nutmeg to a slow cooker. Toss to combine.
Cook for 4-6 hours or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.
Use an immersion blender to puree the soup until smooth. Taste and season with additional salt substitute, fresh ground black pepper and cayenne if needed. Serve warm.
Preheat oven to 375 degrees. Rinse and drain chickpeas and pay dry.
Remove the skins by rolling them on a towel. In a large bowl, combine oil, maple syrup, brown sugar, cinnamon and no-salt substitute.
Place chickpeas on a cookie sheet, toss the liquid with chickpeas.
Bake for 40 minutes, stir every 15 minutes.