Stewed Chicken and Chickpeas

Ingredients

• 1 small bell pepper thinly sliced any color
• 15 ounce chickpeas drained and rinsed canned
• 0.3 cup apricots dried halved
• 2 cloves garlic smashed
• 0.3 teaspoon ground cinnamon plus more for topping
• 4 servings kosher salt 
• 0.3 cup greek yogurt low-fat 2 percent
• 3  pitas whole-wheat quartered
• 1 pinch of pepper flakes red
• 24 ounce chicken breasts boneless skinless
• 14 ounce no-salt-added tomato sauce canned

Equipment

• frying pan

Directions

1. Combine the tomato sauce, 1 cup water, the chickpeas, bell pepper, apricots, garlic, garam masala, red pepper flakes and 1/2 teaspoon salt in a large skillet and bring to a simmer over medium-high heat. Nestle the chicken in the tomato-chickpea mixture; reduce the heat to maintain a gentle simmer and cook, uncovered, turning the chicken once, until cooked through, about 20 minutes.
2. Divide the chicken and tomato-chickpea mixture among plates, top with the yogurt and sprinkle with parsley and garam masala to taste.
3. Serve with the pita wedges.