Dice one large onion and mince four cloves of garlic. Sauté in a pan with oil until golden.

Layer sautéed onions and garlic in the slow cooker. Add drained chickpeas and canned tomatoes, pour in coconut milk and stir well.

Chop a bell pepper and cut cauliflower into florets. Add to the slow cooker with fresh spinach.

Mix together garam masala, cumin, turmeric, coriander, and red pepper flakes. Sprinkle over slow cooker contents.

Cover and cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.

Stir gently 30 minutes before done. Add water if too thick for desired consistency.

Garnish with fresh cilantro and serve with lemon wedges and naan bread.