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
1/4 cup plain yogurt (we used labneh)
2 scallions, green parts only, thinly sliced
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.