Chicken Curry with Chickpeas

Ingredients

• 15 ounce chick peas drained canned
• 2  roasted chicken breast halves 
• 1 teaspoon curry powder 
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon ground cumin 
• 4 servings salt and ground pepper black
• 3 cups quick-cooking rice 
• 1 cup reserved roasted vegetables from roasted vegetable stew 
• 1 cup yogurt 

Equipment

• frying pan
• sauce pan

Directions

1. Prepare quick-cooking rice according to package instructions. Reserve 1 cup of cooked rice for later in the week.
2. Cut chicken breasts into 1/2 to 1-inch pieces.
3. Transfer chicken to a medium saucepan.
4. Add chick peas, reserved roasted vegetables, yogurt, curry powder, and cumin and mix well to combine. Set pan over medium-low heat and cook 3 to 5 minutes to heat through.
5. Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper.
6. Serve alongside rice.