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Bean: Lemon Soup with Garbanzo Beans

Source of Recipe

Bon Appetit Magazine


List of Ingredients

6 cups chicken broth
1 can garbanzo beans, rinsed, drained
6 cloves garlic, chopped
1 1/2 teaspoons ground turmeric
1/8 teaspoon cumin seeds
2 large eggs
1/4 cup fresh lemon juice
1 pinch cayenne pepper
2 tablespoons chopped fresh mint


Recipe

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 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.