and use canned chickpeas, drain and rinse and limit to about 1/4 cup per serving of the chickpeas for the low FODMAP elimination diet cut offs.

I would simmer yukon gold potatoes and chickpeas in the curry sauce. You could add diced zucchini or carrot slices too if you want.

I don’t have another version, sorry!

No, you are not missing anything here Beth. The chicken is cut into bite-size pieces and cooks fairly quickly. If you have an older slow cooker–and perhaps the “low setting” is very different than mine, it may take more or less time…just be sure chicken is cooked through! Simmered on the stove top, the bite-size pieces cook up quickly too. We often do a similar recipe with FODY foods marinara and bite size chicken pieces. Just simmering the chicken until cooked through in the sauce and then pour it all over cooked suitable pasta or rice. SOOO good. You certainly can simmer longer if you’d like. But, you don’t want the sauce to evaporate too much!