2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
1 large garlic clove, minced
1/2 teaspoon ancho chile powder
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
Pinch of cayenne pepper
One 15-ounce can chickpeas, drained
1 cup vegetable broth or water
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
1/4 cup pine nuts
1 1/3 cups Greek-style plain fat-free yogurt
1 tablespoon chopped mint