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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 tbs 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 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.