Lemon Soup w/Garbanzo Beans

6 cups chicken broth

1 15-16 oz can garbanzo beans -- rinsed and 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 cayenne pepper 2 tablespoons 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.