Heat Oil in a pan. Add Garlic. Fry for 30 seconds.
Add Onion. Saute till onion is translucent.
In the Slow Cooker add all the ingredients, except coriander leafs. Cook on high for 4-5 hours.
At the end, smash few chickpeas with the back of the spoon. It will make the stew bit thick.
Garnish with fresh cilantro leaves before serving.
* I soaked dry chickpea overnight. Then cooked until just cooked. You can also use canned chickpeas. Darin all the liquids and measure.** I blanched roughly 4 tomatoes. You can substitute it with canned tomatoes.*** You can also add red bell peppers to the stew. Adjust the spices as per your preference.**** You can cook on low for up to 8 hours. TO quicken the cooking process add warm stock.