Slow Cooker Curry Chickpeas and Vegetables - Slender Kitchen

Ingredients

• 3 cups canned chickpeas, drained and rinsed
• 2 tsp. olive oil
• 3 garlic cloves, minced
• 2 tbsp. fresh ginger, minced
• 1 red onion, diced
• 2 tbsp. Madras curry powder (for Thai curry , use red or green Thai curry paste)
• 1/2 cup vegetable broth
• 14 oz. light coconut milk
• 4 cups spinach
• 2 cups butternut squash, peeled and chopped
• 2 cups broccoli
• 1 cup snow peas
• 1 zucchini, chopped
• 2 limes