Spiced Chickpeas with Yogurt and Pine Nuts

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.