Spiced Chickpeas With Yogurt And Pine Nuts

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2 tablespoons extra-virgin olive oil

1 large onion, finely chopped

1 large garlic clove, minced

1/2 teaspoon ancho chile powder

1/2 teaspoon ground cumin

1/8 teaspoon ground turmeric

Pinch of cayenne pepper

One 15-ounce can chickpeas, drained

1 cup vegetable broth or water

1 tablespoon fresh lemon juice

Salt and freshly ground black pepper

1/4 cup pine nuts

1 1/3 cups Greek-style plain fat-free yogurt

1 tablespoon chopped mint

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