Lemon Soup With Garbanzo Beans |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
6 cups chicken broth |
1 (15 ounce) can garbanzo beans, rinsed and drained |
6 cloves garlic, chopped |
1 1/2 teaspoons ground turmeric |
1/8 teaspoon cumin seed |
2 large eggs |
1/4 cup fresh lemon juice |
1 pinch cayenne pepper |
2 tablespoons chopped fresh mint |
Directions:
1. Combine broth, beans, garlic, turmeric and cumin in large saucepan, bring to a boil.
2. Reduce heat and simmer 15 minutes.
3. Whisk eggs and lemon juice until well-blended.
4. Gradually whisk 2 cups soup into egg mixture.
5. Return to saucepan.
6. Stir over medium-low heat until heated through, about 5 minutes.
7. (Do not boil.).
8. Add cayenne.
9. Season with salt.
10. Ladle into bowls, sprinkle with mint.
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