Red Chickpea Curry

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1 1/2 cups brown jasmine rice

3 cups water

2 cups low-sodium or homemade chicken or vegetable stock

2 cups (16 oz) light coconut milk

5-6 medium carrots, sliced

2 poblano peppers, seeded and diced

7 small Yukon gold potatoes

2 1/2 cups chickpeas, cooked and drained

2 tablespoons curry powder

2 tablespoons fish sauce

1/4 cup fresh cilantro, for topping

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