2 16 oz. cans low sodium chickpeas, rinsed

1 lb. carrots, sliced and diced

1 can low-fat coconut milk

1 large russet potato, diced

2 cups Signature Kitchens unsalted chicken broth

1 to 1.5 cups precooked chicken strips, diced

1 large red onion, chopped

1 jar Taste of Thai red curry paste

1 to 1.5 cups frozen mixed veggies to fill in cracks

Prepare as directed. Mix together. Cook on low heat for at least 8 hours. Add to 1.5 to 2 cups of rice cooked in the rest of the unsalted chicken broth. If the flavor dies out of this after 24 hours, I’m going to scream.