Drain and rinse the chickpeas.

In a slow cooker, combine the chickpeas, agave nectar, Dijon mustard, vegan butter, finely chopped onions, curry powder, salt, red pepper flakes, ground ginger, and finely chopped garlic.

Stir all ingredients to combine thoroughly.

Cover the slow cooker.

Cook on low setting for 4-5 hours, or until the chickpeas are tender and the sauce has thickened.

Serve hot over Basmati rice.