Chicken Curry with Chickpeas (Robin Miller)

Chicken Curry with Chick Peas
1 can chick peas
2 c. quick cooking rice (Basmati)
2 roasted chicken breast halves
1 eggplant
2 red bell peppers
1 med or 1 large yellow squash
3 carrots
1 cup yogurt
1 tsp curry powder
1 tsp cumin
¼ cup chopped fresh cilantro

- prepare rice and set aside
- cut chicken breast into ½ to 1 inch pieces. Transfer chicken to medium saucepan.
- Add chick peas, roasted vegetables (only 1 cup needed), yogurt, curry powder & cumin. Mix well.
- Set pan over medium – low heat & cook 3-5 mins.
- Remove from heat and stir in cilantro.
- Season to taste with salt and pepper
Serve along side rice