To Make in Slow Cooker: Combine salsa, cumin, chili powder, salt, chickpeas, corn, onion, garlic, and vegetable stock in a 5 quart slow cooker.
Cook on high for 3-4 hours or low for 6-8 hours.
Stir in the lime juice before serving with your choice of the toppings listed above.
To Make on the Stovetop: 1) Sauté onions for about 5 minutes on medium heat; 2) Add the garlic and cook for 1 minute, making sure not to burn the garlic; 3) Add the cumin, chili powder, salt, and mix everything together; 4) Add the salsa, and stir to combine all the ingredients; 5) Add the chickpeas, corn, black beans, and vegetable broth; 6) Stir to combine everything and let it simmer for 5-10 more minutes; 7) Squish lime juice, stir, and serve with your choice of the toppings listed above!
To Assemble Ahead and Freeze: In a large freezer bag, combine salsa, cumin, chili powder, salt, chickpeas, corn, onion, and garlic. Squeeze out air and label the bag.
Freeze for up to 3 months.
To cook, thaw completely for 24 hours in the fridge then dump the bag into a 5 quart slow cooker with 4 cups of stock.
Cook on high for 3-4 hours or low for 6-8 hours.
Stir in the lime juice before serving with your choice of the toppings listed above.