Slow-Cooker Curried Veggie & Chickpea Stew

Some slow-cooker creations are so bland and awful, my husband has referred to them as "prison food."  Something to do with cooking the hell out of already not-too-flavorful ingredients, I think.  But this one is different.  It's tasty and very easy  - from Weight Watchers so it's also got good nutritionals.  Try serving it over brown rice, or with pre-packaged naan. 

2 (16 oz.) cans chickpeas, rinsed & drained 1 (14.5 oz.) can diced tomatoes, undrained (I used Muir Glen fire roasted and they added nice flavor) 1/2 package (approx. 8 oz.) sliced frozen bell pepper
1 large yellow onion, diced 1/4 c. water 4 t. curry powder 1/2 t. salt 1/8 t. black pepper 1 (5- 6-oz.) package fresh baby spinach

Combine the first 7 ingredients in a slow cooker; stir well. Cover and cook on high 3.5 hours. Add spinach; cover and cook an additional 10 minutes or until spinach wilts. Serve immediately.

Serves 4.

(Adapted from Weight Watchers 15 Minute Recipes)