Turn on oven to 400°F. Heat a large pot or dutch oven over medium heat with 1 tbsp. of oil (2 tbsp. for 4 servings). Once the oil is hot, add onions and garlic and cook stirring from time to time for about 8-10 minutes, or until very soft and fragrant.
While the onions are cooking, mix half of the spice blend with 2 tsp. of oil (4 tsp. for 4 servings). Brush the pitas with the spiced oil, and sprinkle on salt to taste. Slice or tear the pita into wedges and spread out on a baking sheet. Place into the oven and bake for 7-10 minutes, or until golden and crisp.
Wash and remove the stem and seeds from the bird's eye chili. Mince finely, and wash hands thoroughly with soapy water to remove any residue. Once the onions are nice and soft, add the ginger, remaining spice blend, bird's eye chili to taste and crumble in stock cube. Mix everything together and cook for another minute. Add the tomatoes and 3/4 cup of water (1.5 cups for 4 servings). Drain and rinse the beans and add them as well. Bring the soup to a boil, then reduce heat and simmer over medium for 15 minutes.
Once the pita chips are done, remove from baking sheet and set aside. Spread out the almonds on the sheet, and place back into the oven to toast for 2-3 minutes. Watch them very closely, so ensure they don't burn! Remove from oven and set aside.
Divide the soup between serving dishes. Wash and finely tear or chop the cilantro. Top the soup with a dollop of yogurt, toasted almonds and cilantro. Serve with pita chips on the side and enjoy!