Spicy Chickpea Soup

Ingredients

• Two 19-ounce cans chickpeas, drained
• One 13.5-ounce can light coconut milk
• One 14.4-ounce can whole tomatoes, drained and chopped (1/2 cup)
• 1/4 cup apple juice
• 1/4 cup cilantro leaves
• 1 tsp garam masala
• 1/2 tsp ground ginger
• 1/4 tsp ground cayenne
• 1 cup chicken stock or vegetable stock
• S&p
• 1/4 cup plain yogurt (we used labneh)
• 2 scallions, green parts only, thinly sliced

Directions

In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple juice, cilantro leaves, garam masala, ground ginger and cayenne and puree the mixture until smooth.

Transfer the puree to a medium saucepan. Stir in the chicken stock and bring to a simmer over moderately high heat. Season with s&p. Ladle the soup into bowls, top with the yogurt and scallion greens and serve.