Crockpot Chickpeas

2 T canola oil
6 Tab. orange juice
1 ½ cups chopped onion
3 garlic cloves, minced
2 (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1 (14-ounce) can coconut milk
2 tablespoon curry powder
2 tablespoons chopped pickled jalapeño pepper
1 ½ teaspoons salt
½ cup chopped green pepper
1 cup chopped mushrooms
¼ cup chopped scallions
½ cup fresh or frozen peas
1 teas. lemon juice
1 teas. tamari sauce

½ cup chopped fresh cilantro
6 cups hot cooked basmati rice, cooked without salt or fat

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender.

Put Orange juice into skillet. When hot, add mushrooms, and cook app. 5 min. Add green pepper, and scallions cook three min. Add peas and tomatoes and cook 1 min.

Add everything to the slow cooker; stir well.

Cover with lid; cook on low-heat setting 6 to 8 hours.

Stir in cilantro. Serve over rice.