Transfer back to the pot and
add remaining chicken stock, 1/4 cup of the remaining chickpeas, 1/2 of the chopped bacon, rosemary and rind.
Add the pureed chickpeas to the pot with
the remaining chicken stock and chickpeas and bring to a simmer.
In a separate bowl, whisk
the remaining chicken stock, Dijon, balsamic vinegar, maple syrup, paprika, salt, and pepper until combined.
Pour in
the remaining chicken stock and the reserved potato puree.
Add
the remaining chicken stock, coconut milk and precooked chicken to the pan.
Add
the remaining chicken stock, tomato puree and Worchestershire sauce.
Pour
the remaining chicken stock in the pot and turn heat to high.
Pour the mixture into a pan and add
the remaining chicken stock.
Add the beans, chicken, frozen corn kernels, lime juice,
the remaining chicken stock, chili powder, cumin, and salt to the pot.