Lemon Soup with Garbanzo Beans
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
chicken broth
|
|
| 1 | can |
chickpeas (garbanzo beans)
(15-16 oz), rinsed and drained |
*
|
| 6 | cloves |
garlic
chopped |
|
| 1 ½ | teaspoons |
turmeric
ground |
|
| ⅛ | teaspoon |
cumin seeds
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
lemon juice
|
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 2 | tablespoons |
mint leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
chicken broth
|
|
| 1 | can |
chickpeas (garbanzo beans)
(15-16 oz), rinsed and drained |
*
|
| 6 | cloves |
garlic
chopped |
|
| 7.5 | ml |
turmeric
ground |
|
| 0.6 | ml |
cumin seeds
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
lemon juice
|
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 3E+1 | ml |
mint leaves
fresh, chopped |
|
Directions
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.
