Slow-Cooker Coconut Curry with Chickpeas
Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker. Place the oil in the inner pot. Press SAUTÉ [Normal], and heat the oil, swirling to coat the bottom of the pot. Add the onions and garlic; cook uncovered, stirring often, until the onions are tender, about 5 minutes. Turn off the cooker. In Step 2, stir in the chickpeas, tomatoes, coconut milk, curry paste, and salt. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the flavors blend, about 6 hours. Finish Step 2.