Lemon Soup with Garbanzo Beans

6 cups chicken broth
1 15-16 oz can garbanzo beans, rinsed and drained
6 garlic cloves, chopped
1 1/2 tsp ground turmeric
1/8 tsp cumin seeds
2 large eggs
1/4 cup fresh lemon juice
Pinch cayenne pepper
2 Tbsp 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
well-blended. Gradually whisk 2 cups soup at a time into egg mixture. Return to
saucepan. Stir over medium-low heat until heated through, about 5 minutes. (Do
not boil.) Add cayenne. Season with salt. Ladle into bowls, sprinkle with mint.

Sandy U.

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