Indian Spiced Chickpea and Fire Roasted Tomato Soup

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1/4 cup extra-virgin olive oil, 2 turns of the pan

2 cloves garlic, chopped

2 cans chickpeas, drained

1 small onion, coarsely chopped

2 teaspoons ground cumin, 2/3 palm ful

1/2 teaspoon ground cardamom

1/2 teaspoon turmeric

Salt and pepper

2 cups chicken or vegetable stock

1 (28-ounce) can fire roasted tomatoes

1 cup plain yogurt

Warm pita, any flavor or variety, toasted