2 T. butter

1 bunch scallions, white and green portions thinly sliced separately

1 red bell pepper, finely chopped

2 tsp. curry powder

One 32-ounce container (4 C.) chicken broth

1 head cauliflower, cut into florets

 1 large baking potato (12 to 14 ounces), peeled and cut into small cubes

1 rotisserie chicken, skin discarded and meat shredded

One 15-ounce can chickpeas, rinsed

Salt and pepper

3/4 C. plain whole milk yogurt

 

In a large saucepan, melt the butter over medium heat. Add the scallion whites, bell pepper and curry powder and cook, stirring, until tender, about 3 minutes. Add the chicken broth, cauliflower and potato and bring to a boil. Lower the heat, partially cover and simmer until the vegetables are tender, 10 to 12 minutes. Stir in the chicken and chickpeas and cook until heated through, about 2 minutes. Stir in the scallion greens and season with salt and pepper. Stir in the yogurt just before serving.