Chicken and Chickpea Stew

with garlicky chard / leftover rice

Ingredients

• Fennel bulb, small - 1/2, thinly sliced
• Red peppers, roasted (store-bought in a jar) - 1/2 cup, chopped
• Chicken breasts, boneless and skinless - 1 lb, chopped
• Beans, garbanzo (14 oz / 387 g can) - 1 can, rinsed and drained
• Oil, cooking - 1 Tbsp + 1 Tbsp
• Cumin, ground - 1 tsp
• Paprika - 2 tsp
• Red pepper flakes (opt) - 1/4 tsp
• Tomato paste - 3 Tbsp
• Stock, any type - 2 cups
• Lemons - 1/2, juice of
• Leftover cooked rice, white or brown (from Wednesday) - ~1 1/2 cups
• Yogurt, Greek or plain - 1/2 cup

• Garlic - 2 cloves, chopped
• Chard, any variety - 6 leaves, leaves and stems chopped and separated