Plug in a large slow cooker (4 to 6 quart capacity), and set to high. Put chickpeas, red bell pepper, salt, black pepper, tomatoes and vegetable broth all in the slow cooker. Stir to combine ingredients and cover.
Meanwhile, heat 2 teaspoons extra virgin olive oil in a large nonstick skillet over medium heat. Add white onion and carrots. Cook covered for 5 minutes. Add garlic and cook for another 2 minutes. Stir in ground cumin, light brown sugar and ground ginger.
Combine onion mixture with the chickpea mixture in the slow cooker. Cover and cook on high for 6 to 8 hours.
One hour before serving, stir in Simply Potatoes Diced Potatoes with Onion, fresh spinach and coconut milk.
Garnish with chopped green onions and serve with hot Garlic Naan. Yum!