Turn the slow cooker on high while you prepare the ingredients. Add the olive oil and onion, and cook for 10 minutes, or until starting to caramelize. Sprinkle the curry powder over the onions, and cook for an additional 5 minutes. Add the crushed tomatoes, chickpeas, soup, and stir.
Cover, and cook on high heat for 1-2 hours, or on low heat for 3-4 hours. Serve curry over rice, and top with cilantro and lemon or lime wedges.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.