Soak the dried chickpeas overnight. Drain and rinse, then add to the base of the slow cooker. Add the broth, tomato sauce and curry powder. Stir together. (At this point you could add the cooked or uncooked chicken pieces and let them cook with the chickpeas.) Season with a few dashes of garlic salt and pepper. Set on high and cook for 4 hours, or until chickpeas are soft and chicken is cooked, if using raw chicken at the start. Let sit on warm, until ready to serve.