Spicy Chickpea Soup

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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 naturally sweetened apple juice

1/4 cup cilantro leaves

1/2 teaspoon garam masala

1/2 teaspoon ground ginger

1 cup chicken stock or low-sodium broth

Salt and freshly ground black pepper

1/4 cup plain low-fat yogurt

2 scallions, green parts only, thinly sliced

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