As a side note, chickpeas and garbanzo beans are the same thing. And for this recipe, dried or canned beans will work equally well. Just be sure to soak your dried beans overnight and cook them in advance!
Now on to the recipe ...
3 cups of cooked chickpeas or 2 15oz cans of garbanzo beans
1 medium onion, finely chopped
3-4 cloves of garlic, minced
2 tbsp grated ginger
1 tsp cumin
1 tsp ground coriander
1 tsp tumeric
1 tsp garam masala
1 tsp salt
1 tsp cayenne papper
1 pint grape or cherry tomatoes, diced
1 bell pepper (orange, yellow, or red), chopped
2 cups vegetable stock or water
Combine all the ingredients in a slow cooker. Cover and cook on low for 6-8 hours.
Serve with rice or naan.