Vegan Slow Cooker Stew With Chickpeas and Spinach - Just A Simple Home

Heat oil in medium nonstick skillet over high heat.Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.Add garlic; cook, stirring frequently, for 1 minute.Place onion mixture in 3-quart slow cooker.Add broth, tomatoes (with juice), chickpeas, curry powder, maple syrup, ginger, salt, black pepper, and cayenne pepper. Mix well; cover. Cook on high for 3 hours.Add cauliflower. Mix well; cover. Cook on high for 1 hour.Add spinach and coconut milk. Mix well; cover. Cook on high for 10 minutes, or until spinach wilts.