Step 1

Option 1:(Preferred) Melt the butter in a large skillet over medium heat. Add the onions and cook for 10-12 minutes until translucent.

Step 2

Add the garlic, ginger, and jalapenos. Cook for 2-3 minutes until fragrant.

Step 3

Add the coriander, cumin, paprika, garam masala, and turmeric. Cook for 30 seconds until fragrant.

Step 4

Add the tomatoes and stir.

Step 5

Pour everything into the slow cooker along with the chickpeas, broth, salt, and pepper.

Step 6

Cook on low for 6 hours. Squeeze lemon juice in before serving.

Step 7

Option 2: Add everything to the slow cooker except the lemon juice. Cook on low for 6 hours. Serve with fresh lemon juice.