Chicken Curry with Chickpeas

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3 cups quick-cooking rice

2 roasted chicken breast halves, about 1 pound

1 (15-ounce) can chick peas, drained

1 cup reserved roasted vegetables from Roasted Vegetable Stew

1 cup yogurt

1 teaspoon curry powder

1 teaspoon ground cumin

1/4 cup chopped fresh cilantro leaves

Salt and ground black pepper