Prep: 1. Chop onion and grate ginger. Make: 1. Whisk together all ingredients in the bottom of a slow cooker (except chickpeas and cilantro). 2. Cook covered on low for 8 hours or high for 4 hours. 3. 20 minutes before cooking is done drain and rinse chickpeas and add to slow cooker. 4. While chickpeas warm, chop cilantro. Serve: Sprinkled with cilantro.