Stewed Chicken and Chickpeas

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  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. Serve with the pita wedges.