Coconut Curry Chickpeas

1 can full-fat coconut milk

2 cups cooked chickpeas (you can use canned chickpeas)

14.5 can oz diced tomatoes

1 tablespoon tomato paste

1/2 cup water or broth

1/2 teaspoon Herbamare

1/2 teaspoon curry powder

Put all the ingredients in a crockpot and cook on low for 4 hours.

Tips: Serve over rice or quinoa.