It’s super easy!

1 pound of Dry Chickpeas

1 carton of Chicken Stock

1 small can of tomato sauce

1/2 bag of frozen veggies (California mix does nicely or fajitas vegetables)

1 tablespoon of curry powder

1 can of unsweetened coconut milk

1 tsp of coarse sea salt

Put it all together in the Crockpot on low for 6-8 hours. Serve with tortillas or Na’an. Delicous!