Indian Chickpea Curry in Slow Cooker

Ingredients:

2 tsp canola oil

1 1/2 cup onion chopped

3 cloves garlic minced

1 16 oz bag of chickpeas.  (Requires overnight soaking)

2 (14.5 oz) can of diced tomatoes

1 can light coconut milk

1 Tbsp curry powder

2 Tbsp chopped pickled jalapeños

1 tsp salt

1/2 cup cilantro

1-2 Cups Basmati Rice

Instructions:

(1)  Heat a skillet on medium heat.  Add oil to coat the bottom, and when oil is hot (but not so hot it will burn ingredients), add onion and garlic.  Sauté for 5 minutes.

(2) Place onion mixture, chickpeas, diced tomatoes, coconut milk, curry, jalapeños, and salt in the slow cooker.  Cook on low for 6-8 hours.

(3) Stir in cilantro.  Make rice 2:1 (liquid to rice ratio).