Heat oil in medium nonstick skillet over high heat.
Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Place onion mixture in 3-quart slow cooker.
Add broth, tomatoes (with juice), chickpeas, curry powder, maple syrup, ginger, salt, black pepper, and cayenne pepper. Mix well; cover. Cook on high for 3 hours.
Add cauliflower. Mix well; cover. Cook on high for 1 hour.
Add spinach and coconut milk. Mix well; cover. Cook on high for 10 minutes, or until spinach wilts.
Nutrition Information
Serving size: 6 serves
Recipe by Slow Cooker Society at https://slowcookersociety.com/slow-cooker-vegan-stew-chickpeas-spinach/