Recipe - Lemon Soup With Garbanzo Beans

6 cup Canned chicken broth
1 cn (1516 ounce) garbanzo beans
(chickpeas); rinsed,
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

This light soup makes a lovely first course.

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
mediumlow 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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