Recipe - Lemon Soup Wgarbanzo Beans

6 cup Chicken broth
1 cn (1516 oz) garbanzo beans;
rinsed and drained
6 Garlic cloves; chopped
1 One half teaspoon Ground turmeric
1/8 teaspoon Cumin seeds
2 lg Eggs
One fourth cup Fresh lemon juice
1 pn Cayenne pepper
2 tablespoon Chopped fresh mint

Combine broth, beans, garlic, turmeric and cumin in large saucepan, bring
to a boil. Reduce heat and simmer 15 minutes. Whisk eggs and lemon juice
until wellblended.

Gradually whisk 2 cups soup into egg mixture. Return to saucepan. Stir over
mediumlow heat until heated through, about 5 minutes. (Do not boil.) Add
cayenne. Season with salt. Ladle into bowls, sprinkle with mint.

Recipe by: : "Bon Appetit" magazine Posted to MCRecipe Digest V1 #719 by
LBotsko@aol.com on Aug 4, 1997