Directions:
- 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.
- Photograph by Christopher Testani
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 520.86 Kcal (2181 kJ) | ||
| Calories from fat | 79.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.79g | 14% | |
|---|---|---|---|
| Cholesterol | 100.95mg | 34% | |
| Sodium | 1009.41mg | 42% | |
| Potassium | 1194.51mg | 25% | |
| Total Carbs | 67.27g | 22% | |
| Sugars | 12g | 48% | |
| Dietary Fiber | 6.5g | 26% | |
| Protein | 48.11g | 96% | |
| Vitamin C | 37.3mg | 62% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 16.4mg | 91% | |
| Calcium | 101.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 105.14 Kcal (440 kJ) | ||
| Calories from fat | 15.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 14% | |
|---|---|---|---|
| Cholesterol | 20.38mg | 34% | |
| Sodium | 203.75mg | 42% | |
| Potassium | 241.11mg | 25% | |
| Total Carbs | 13.58g | 22% | |
| Sugars | 2.42g | 48% | |
| Dietary Fiber | 1.31g | 26% | |
| Protein | 9.71g | 96% | |
| Vitamin C | 7.5mg | 62% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 3.3mg | 91% | |
| Calcium | 20.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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