Chickpeas in Curried Coconut Broth (from jillwe, at yaaps.). AKA channa masala, chana masala.

2 tsp. oil
1 1/2 cups chopped onion
2 garlic cloves
2 (19 oz) cans chickepeas, rinsed and drained
2 (14 1/2 oz) cans diced tomatoes, not drained
1 (14 oz) can coconut milk
1 TBS curry powder
1 1/2 tsp salt
1/2 cups chopped fresh cilantro
6 cups cooked brown rice

Heat oil in skillet over medium heat. Add onion and garlic and saute for 5 minutes. Place everything in slow cooker. Stir well and cover. Cook low 6-8 hours. Stir in cilantro. Serve over rice.

My comments: Peter really liked this one. A lot. I think it needs raisins, either cooked with or sprinkled on while eating. We had it over couscous because it’s faster than rice; that worked well.