1. In a blender, combine drained chickpeas with coconut milk, tomatoes, apple juice, cilantro, garam masala and ginger. Puree until smooth. 2. Transfer puree to medium saucepan. Stir in chicken broth and bring to simmer over moderately high heat. Season with salt and pepper. Ladle soup into bowls, top with yogurt and sprinkle with scallion greens. 3. Goes great with Crispy Seeded Pita Chips. ---------------------------------------------------------------------------
Nutrition
Ingredients
