Heat oil in large, heavy saucepan over medium heat. Add onion, garlic, and jalapeño and cook, stirring frequently, until the onion is lightly golden, about 5 minutes. Stir in curry powder, salt, and cayenne pepper.
Add 4 cups broth and chard; increase heat and bring to a boil, stirring until chard is wilted. Stir in lentils and chickpeas.
Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chickpeas are tender.
Remove from heat. Using a hand blender, puree the soup until it is mostly creamy. (Another option is to puree half the soup (about 4 cups) in a blender or food processor; return puree to pot).
Drizzle about 1 tbsp yogurt over each serving.
For baby servings, pour into an ice cube tray to freeze until use.
