Stewed Chicken and Chickpeas

Deselect All

1 14-ounce can no-salt-added tomato sauce

1 15-ounce can chickpeas, drained and rinsed

1 small bell pepper (any color), thinly sliced

1/3 cup dried apricots, halved

2 cloves garlic, smashed

1/4 teaspoon garam masala or ground cinnamon, plus more for topping

Large pinch of red pepper flakes

Kosher salt

4 6-ounce skinless, boneless chicken breasts

1/4 cup low-fat (2 percent) Greek yogurt

Chopped fresh parsley, for topping (optional)

3 whole-wheat pitas, quartered