Slow Cooker Vegetarian Curry

• 30 ozcans chickpeas — rinsed, drained, 2 cans
• 2medium sweet potatoes
• 1 tspextra-virgin olive oil
• 1large yellow onion — diced
• 3garlic — minced
• 14½ ozdiced fire-roasted tomatoes — 1 can
• ½ cuplight coconut milk — or regular coconut milk
• 2 tbspcurry powder
• 1 tbspgaram masala
• ¾ tspkosher salt
• ½ tspblack pepper
• 2 cupsfresh baby spinach
• 1 cupfrozen peas

Optional toppings:

• —Chopped fresh cilantro (squeeze of fresh lemon juice, Greek yogurt or sour cream, diced avocado, etc.) — or parsley

Optional for serving:

• —naan — warmed, or pita bread or steamed rice or cauliflower rice or quinoa