Crockpot Chicken Curry with Chickpeas

ingredients:
1 1/2 lbs boneless, skinless chicken breast (or thighs work well too)
1 tbsp. olive oil
1 small onion chopped
2 cloves of garlic, minced
1 tbsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. ground tumeric
1/2 tsp. ground coriander
1/2 tsp salt
1/4 tsp pepper
1 can coconut milk
1 can rinsed and drained chickpeas
1/2 can (28oz can) diced tomatoes

directions:
1. Chop chicken into large bite-sized pieces.
2. Add onion, garlic and chicken to the crockpot.
3. Mix the olive oil and spices in a small bowl until they form a paste.  Add it to the crockpot and stir to coat the meat.
4. Pour coconut milk and diced tomatoes over top.
5. Cook on low for 5-6 hours.
6. Serve over basmati rice.