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Place the potatoes, broccoli, carrots and onion in the bowl of a 5 to 6 quart slow cooker. Add 1 can of the diced tomatoes with the juices.
Transfer the other can of diced tomatoes to a small food processor and puree on high for 15 to 20 seconds until a sauce has formed. Pour the tomato sauce over the vegetables. Add the stock.
Sprinkle in the curry powder, cumin, salt and pepper. Stir to mix all ingredients. Cover and cook on high for 3 hours and 45 minutes, until the vegetables are tender.
Stir in the garbanzo beans and let cook for 15 more minutes to warm them. Serve sprinkled with fresh cilantro.