Slow Cooker Chickpea and Potato Curry

Ingredients:
2 cups diced potatoes
1 can chickpeas, drained and rinsed
1 can coconut milk
1 cup peas
1 red bell pepper, diced
1 onion, diced
3 cloves garlic, minced
2 tablespoons curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon ginger
Optional: red pepper flakes for added spice
Instructions:
Place diced potatoes, chickpeas, coconut milk, peas, red bell pepper, onion, and garlic into the slow cooker.
Sprinkle curry powder, cumin, turmeric, and ginger over the ingredients in the slow cooker.
Stir everything together until well combined.
Cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender.
If desired, add red pepper flakes to taste for extra spiciness.