Here is my recent favorite!

Chickpea Curry Ingredients:

• 2 tbsp organic non-GMO canola oil
• 1 onion, diced
• 2 cloves garlic, minced
  
• 1 inch ginger, peeled and grated
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp salt
• 1 c. dried or 1 15 oz. can chickpeas
• 12 oz diced tomatoes
• 1/2 tsp garam masala (mixture of cloves, cinnamon, cardamom powder)
  

Directions:

• Cooking Chickpeas:
• If you are using dried chickpeas, boil them them for 5 minutes the night before. Discard the water. Soak them overnight and change the soak water once while soaking. Discard the soak water again. Cook the chickpeas in the pressure cooker for about 10 min before adding the chickpeas to the crock pot.
• Canned Chickpeas: rinse and drain them thoroughly before using them.
• In a stainless steel or cast iron pan, saute oil, onions, ginger, and garlic for 5 minutes.
• Place onion mixture and all other ingredients except for garam masala in a crock pot.
• Cook on low for 6-9 hours. Before serving, add garam masala.
• Tips:
• If you don't have a crock pot, you can make this recipe by cooking on medium high heat on the stove in a covered saucepan for 30 min in place of using the crock pot.
• Try adding other veggies, like carrots or bell peppers.
• Add a chopped up jalepeno or some cayenne to give your recipe a kick.

I found this online so you might google it to find it.