Heat an eight- to 10-quart soup pot over medium heat. Add oil, then onions and cook until onions are translucent. Add garlic, garam masala and ginger, and stir for one to two minutes. Add chickpeas, tomatoes, apple juice, coconut milk, and stock. Bring soup to a boil, then lower to simmer and cook, uncovered for eight to 10 minutes.

Remove from heat. Add cilantro. With an immersion blender, puree soup until smooth. Add salt and pepper. If too thick, add some additional stock.

Serve warm. Drizzle with garnish, if desired.