Slow Cooker Indian Chickpea and Vegetable Curry

From Home and Gardens Good-For-You Slow Cooker Healthy Comfort 2019

I re-designed this recipe since I don't really like cumin, added a cinnamon stick and cardamom, and I left out the heavy cream.  However, I might try a non-dairy cream next time to see how it changes the taste.  The carrots were delicious, so I'd go heavy on those.  Real carrots, not baby carrots.  Serve over the grain of your choice, and/or with naan.  As with many stews, it tastes better the next day.  Makes 4-6 servings.  This is my guess at the spice combination I used.

Ingredients:
4 cups water (I included 1-2 cups vegetable broth in the 4 cups)
4 medium carrots cut into 1" pieces
2 medium onions, cut into 1/2" wedges (I used more - ~9 small onions)
1 cup dried chickpeas
1.5 tsp salt

1 cinnamon stick
14 oz crushed tomatoes (used diced roasted)
4 cloves garlic, minced
1 fresh serrano pepper (used 1/8 tsp chipotle chili pepper)
1.5 tsp coriander
1/2 tsp cumin
1/2 tsp cardamom
1 tsp ground ginger
1/4 tsp black pepper

1 cup frozen peas, thawed
1/2 cup chopped fresh cilantro
1/4 cup heavy cream - works with soy creamer

Directions:
1) In slow cooker, combine water/broth, carrots, onions, chickpeas, and 1/2 tsp salt.  Cover and cook on high for 5-6 hours or just until chickpeas are tender.

2) Drain vegetables, reserving 1/2 cup of the cooking liquid (I used this as a broth itself, separately).  Return vegetables to cooker.  In a medium bowl combine tomatoes and the next ingredients through black pepper, remaining 1 tsp salt, and reserved cooking liquid.  Stir into vegetables in cooker.  Cover and cook for 30 minutes more.

3) Before serving, stir in peas, cilantro, and cream.  Serve with rice or other grain, and naan for dipping.