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In slow-cooker bowl, stir together carrots, cauliflower, chickpeas, peas, onion, garlic, curry powder, coriander and crushed red pepper. Pour broth and coconut milk over all.
Cover slow-cooker bowl and cook for 3 hours on High or for 6 hours on Low. Remove 2 cups chickpea mixture to a small bowl and mash with a potato masher; stir in basil and salt and return mashed chickpea mixture to slow cooker bowl. Stir until well combined and heated through.
If using couscous, prepare according to package directions, about 5 minutes; serve with chickpea curry.