Step 1

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.

Step 3

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.

Step 5

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.

Step 7

Stir in the garbanzo beans and let cook for 15 more minutes to warm them. Serve sprinkled with fresh cilantro.