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Add the raisins to a bowl, boil the kettle and pour hot water over the raisins. Allow to soak as you make everything else.
Drain and rinse the chickpeas and add to a bowl. Add the yogurt and mix together, mashing most of the chickpeas with the back of a spoon to get a thick lumpy (mmm yummy) consistency. Trust the process.
Add the curry powder and mango chutney to the bowl and mix together.
Finely chop the spring onion and dice the apple, discarding the core, and add to the bowl. Drain the raisins and add to everything, mixing until fully combined and seasoning to taste.
Toast the pittas, slice in half and stuff with the chickpea mixture. Enjoy!