Step 1

The night before place the chickpeas in a 6 to 8 quart slow cooker and cover with water to soak.  Do NOT turn it on.  In the morning drain and replace the chickpeas in the slow cooker.

Step 2

In a large skillet heat the oil over medium high heat.

Step 3

Add onion and saute for 10 minutes.  Add the garlic and cook 5 more minutes.

Step 4

Scrape into the slow cooker.

Step 5

Add all of the remaining ingredients and stir well.

Step 6

Cook on low 8 to 9 hours.  Serve with Basmati rice.