Aromatic Middle Eastern Soup

By Bostoncook

EW

Ingredients

• 2 cloves garlic, crushed, but not peeled
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seed
• 1 teaspoon black peppercorns
• 1/8 teaspoon red pepper flakes
• 1/4 teaspoon turmeric
• 1 cinnamon stick
• 33 ounces nonfat chicken broth
• 1 tablespoon olive oil
• 2 onions, chopped
• 1/2 cup basmati rice
• 1 lemon
• 12 ounces garbanzo beans, canned, drained and rinsed
• salt and pepper

Preparation

Step 1

1. Place garlic-turmeric in cheesecloth. Place in dutch oven with cinnamon and broth. Boil 15-20 mins.

2. Saute onion in oil 3-5 mins, add rice. Cook 1 min. Add broth, cinnamon, spices. Cover and simmer 15-20 mins.

3. Slice 4 slices from lemon. Add juice from rest to soup and chickpeas. Remove cheesecloth and cinnamon. Season. Garnish with lemon.

Excellent