To prepare a vegan butternut squash and chickpea curry recipe, you will first need to prepare your ingredients. Peel and slice the squash lengthwise and cut it into 12 inch cubes. Place the cubed squash in the crock pot and cover with water. Bring the water to boil, then reduce the heat to low and simmer for 30 minutes. Remove the pan from heat and add the chopped garlic, ginger, cumin, coriander, and salt and pepper to taste. Simmer for an additional 10 minutes, or until the garlic is fragrant and the spices are lightly browned. Serve the curry with steamed white rice.