Chickpea Curry

1 large onion- chopped
2 Tablespoons olive oil
2 Tablespoons pickled Jalapeños diced
1 Tablespoon Yellow Curry Powder
2 cans plain diced tomatoes
2 (or 3) cans of garbanzo beans (chickpeas)- drain
1 can coconut milk
1 teaspoon minced garlic
Garlic salt to taste

Serve over rice

Chop onion and sauté in olive oil until onions are clear. Add everything together including the sautéed onions in crock pot and cook on low for about 6 hours.