Step 1

Place tomatoes, chickpeas, garam masala, and salt to a slow cooker. Add 14 ounces water. Cover and cook on low for 6 hours, or until the chickpeas are cooked well. Add up to 1 cup of water if the chickpeas dry out in the cooking process. Stir occasionally during cooking.

Step 2

Garnish with cilantro before serving.