How to Make It
In a medium, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderately high heat until softened, about 7 minutes. Stir in the chile powder, cumin, turmeric and cayenne and cook, stirring, for 1 minute. Add the chickpeas and broth and bring to a boil. Cover and simmer over moderately low heat for 15 minutes. Stir in the lemon juice and boil over moderately high heat, uncovered, until the liquid is thickened, about 3 minutes. Season with salt and pepper.
Meanwhile, in a small, dry skillet, toast the pine nuts over moderate heat, stirring, until golden, about 4 minutes.
Spoon the yogurt into shallow bowls. Top with the chickpeas, garnish with the mint and pine nuts and serve.
One Serving 270 cal, 31 gm carb, 13 gm fat, 1.7 gm sat fat, 8 gm protein, 7 gm fiber.