Add chickpeas to a pre-prepared soup base.
Saute a finely chopped onion, crushed garlic, finely chopped celery and sliced green pepper for a few minutes.
Add a pinch of cumin and turmeric depending on taste with a can of flavoured tomato halves (e.g. Wattie's Indian Tomatoes) and 1/2 cup of chicken stock.
Simmer for 15 minutes and serve with natural yoghurt.