Curried Zucchini and Chickpea Soup

urried Zucchini and Chickpea Soup 2 tbsp olive oil 1 small (2-oz) onion cut into 1/4" dice (1/2 cup) 3 medium cloves garlic, finely chopped (about 2 tbsp) 1 large (8-oz) zucchini (unpeeled), cut into 1/3" dice (about 2 cups) 2 tbsp mild curry powder, or to taste 1 1/2 cups cooked chickpeas (from one 15-oz can) 2 medium Yukon Gold, creamer or all-purpose potatoes, peeled and cut into 1/3" dice 9about 1 1/2 cups, 9 oz) 3 cups chicken broth Freshly squeezed juice from 1 small lemon (about 2 tbsp) 2 tbsp chopped fresh dill, plus extra for option garnish 3 tbsp plane yogurt for garnish Heat the oil in a large saucepan over medium heat. Add the onion and salt to taste; cook, stirring, for 3-4 minutes, until onion starts to soften. Stir in the ginger and garlic; cook for 1 minute, then add zucchini and stir to combine. Cook for 4-5 minutes, stirring occasionally, until zucchini starts to soften; reduce heat as needed so the vegetables cook but do not brown. Sprinkle in the curry powder and cook, stirring, for 1 minute. Add the chickpeas, potatoes and broth; sir to combine well. Cover and bring to a boil. Adjust heat so the liquid maintains a steady, but not vigorous, boil. Cook for 15-18 minutes or until the potatoes are tender. Remove from heat. Stir in lemon juice and dill. Taste, and adjust the seasonings as needed. Divide among individual bowls; serve with a teaspoon of yogurt on top of each portion. Garnish with additional dill if desired.