Add the remaining 1 3/4 cups broth, chickpeas, bell peppers, cauliflower, tomatoes
with their juices, pepper, and remaining 1 teaspoon salt. Stir to combine. The liquid
should come about halfway up the sides of the bowl; add more broth as needed.
Cover and cook for on the HIGH setting for 4 hours, or LOW for 6-8 hours.