Yummy yummy yummy for my tummy! Soup!

My cousin for a Christmas gift treated me to a cooking class at Kitchen Kneads. It was a class on cooking Indian food (think curry). The title says spicy, but it means spicy as in seasoning, not spicy as in it is so hot you need to eat the plain yogurt off of everyone else's plate so your throat would stop burning and your eyes would stop watering and you could stop wiping the sweat off your brow like I had to with one of the other dishes. But I digress. This soup was so easy, so nutritious, so delicious and best of all, my lactose intolerant family can eat it! Here's the recipe:
Spicy Chickpea Tomato Soup
1- 19 ounce can chickpeas drained
1- 13.5 ounce can light coconut milk
2- 14.5 ounce cans diced tomatoes
1/2 cup naturally sweetened apple juice
1/2 cup cilantro leaves
1/2 teaspoon garam masala
1/2 teaspoon ground ginger
1 teaspoon salt
1 cup chicken stock

Put all of the above ingredients except the chicken stock in the blender and puree the mixture until smooth. Transfer to a medium sauce-pan and add chicken stock. Bring to a simmer over moderately high heat. Season with salt and black pepper.
Ladle into bowls and garnish with: 1/2 cup plain low-fat yogurt and chopped scallions, green part only. The cook said she also likes to squeeze fresh lemon juice (1/2 half lemon) into the soup just before dishing it up. She also held out one can of the tomatoes and put it in without blending it, which I liked better because I like a soup with something to chew :) Also, if you don't like tomatoes you can switch and do two cans chickpeas and 1 can tomatoes.