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Place chickpeas in a bowl and cover with cold water by 1 inch. Soak overnight.
Drain chickpeas and transfer to a slow cooker. Add sweet potatoes, purple potatoes, parsnips and carrots. In a medium bowl, whisk together vegetable broth, coconut milk, curry powder, salt and pepper. Pour into slow cooker; submerge veggies, if possible. Cover and cook on Low for 7 hours or on High for 4 hours.
Uncover and scoop out 3/4 cup of the sweet potatoes and 1/2 cup of the cooking liquid. Mash potatoes with broth until smooth and gently stir back into slow cooker. Serve garnished with cilantro.