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Ingredients

• 2 cloves garlic, unpeeled
• 1 teaspoon whole coriander seeds
• 1 teaspoon whole cumin seeds
• 1 teaspoon black peppercorns
• 1/8 teaspoon crushed red pepper
• 1/4 teaspoon turmeric
• 1 cinnamon stick
• 1 46-ounce or 3 14-ounce cans reduced-sodium chicken broth
• 1 tablespoon extra-virgin olive oil
• 1 large or 2 medium onions, chopped (1 1/2 cups)
• 1/2 cup basmati rice, or bulgur
• 1 lemon
• 1 8-ounce can chickpeas, rinsed
• Freshly ground pepper, to taste
• 1/4 cup slivered fresh mint leaves, for garnish

Description

Infusing Canned Broth With Spices Creates A Heady Aromatic Broth That Is The Perfect Base For This Simple Soup.

Eating Well