Lemon Soup with Garbanzo Beans

• 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.
2. Reduce heat and simmer soup 15 minutes.
3. Whisk eggs and lemon juice in medium bowl until well blended.
4. Gradually whisk 2 cups hot soup into egg mixture.
5. Return egg mixture to saucepan; stir over medium-low heat until heated through, about 5 minutes (do not boil).
6. Add cayenne pepper.
7. Season with salt.
8. Ladle soup into bowls.
9. Sprinkle with mint and serve.

chicken broth, garbanzo beans, garlic, ground turmeric, cumin seeds, eggs, lemon juice, cayenne pepper, fresh mint

Taken from www.epicurious.com/recipes/food/views/lemon-soup-with-garbanzo-beans-249 (may not work)