Lemon Soup with Garbanzo Beans Recipe

Lemon Soup with Garbanzo Beans Recipe

  • 6 cups canned chicken broth
  • 1 15- to 16-ounce can garbanzo beans (chick-peas), rinsed, drained
  • 6 garlic cloves, chopped
  • 1 1/2 teaspoons ground turmeric
  • 1/8 teaspoon cumin seeds
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • Pinch of cayenne pepper
  • 2 tablespoons chopped fresh mint
  1. Combine broth, garbanzo beans, garlic, turmeric and cumin seeds in large saucepan; bring to boil. Reduce heat and simmer soup 15 minutes. Whisk eggs and lemon juice in medium bowl until well blended. Gradually whisk 2 cups hot soup into egg mixture. Return egg mixture to saucepan; stir over medium-low heat until heated through, about 5 minutes (do not boil). Add cayenne pepper. Season with salt. Ladle soup into bowls. Sprinkle with mint and serve.
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