Ingredients. Photos from 08/11/2024, made using a countertop blender.

Soak the chickpeas the day before in water with salt and baking soda.

Rinse the chickpeas and cook them in the vegetable broth until tender. If using frozen cooked chickpeas, cook them in half the broth in the microwave as directed on the package.

In the blender, add the chickpeas, crushed tomatoes, garlic, cumin, cayenne, and yogurts. Blend everything very well, then strain through a fine mesh strainer or chinois. You can also use a countertop blender.

Slowly add the olive oil while blending, and season with salt to taste.

You don’t need to use all the broth; that amount is for cooking the chickpeas. Add enough broth to reach your preferred soup consistency.

Chill the soup in the refrigerator for at least 1 hour before serving.