Slow cooker chickpea and sweet potato stew

Dice the onions and garlic; peel and dice the sweet potato.

Saute the onions and garlic in a little olive oil, then add the spices to bloom them.

Add a little stock to the skillet to lift the bits from the bottom; set aside.

In the crock pot combine the chickpeas, sweet potatoes, the onion, spice and garlic mixture, the stock from the skillet plus more, and the coconut milk. Stir and cook until everything is tender.

Toward the end of cooking stir in the chard and cook until wilted.

Serve with rice, a squeeze of lemon or lime and cilantro.