Slow Cooker Vegetable and Chickpea Curry

This recipe is adapted from the All-New Cooking Light cookbook. Serve over basmati rice and enjoy. Use caution when seeding the chile. I always preform this task under running water, but I am a pepper wimp.

2 (15 ounce) cans chickpeas, rinsed and drained
1 (14 ounce) can of vegetable broth
2 tablespoons curry powder
1 teaspoon brown sugar
1 teaspoon grated fresh ginger root
2 cloves garlic, mince
1 serrano chile, seeded and minced
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon ground red pepper
1 cup cut (1-inch) long green beans
1 large baking potato, peeled and diced
1 (14.5 ounce) can of diced tomatoes, undrained
3 cups fresh baby spinach
3/4 cup light coconut milk

1. In the crockery part of your slow cooker, combine the first 13 ingredients and stir until the spices are well incorporated. Please note that you do not add the spinach and coconut milk until the very end of the cooking time.
2. Put the lid on your cooker and cook for 6 hours or until vegetables are tender, on low heat.
3. At the end of the 6 hours, add the spinach and the coconut milk and stir until the spinach is wilted, about 30 seconds.
4. Serve over basmati rice and enjoy!