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.
Divide the chicken and tomato-chickpea mixture among plates, top with the yogurt and sprinkle with parsley and garam masala to taste. Serve with the pita wedges.
Recipe courtesy Food Network Magazine