Roast chickpeas and grind very finely. Fry onion and garlic in oil. Melt chickpea flour in chicken soup, add garlic, mint, onion and spices and simmer on low heat for 50 min. Drain the soup. Roast eggs in oil.
Form an egg in each soup cup. Garnish with fresh mint sprigs.
Barbara Furthmüller
Tip: Always use aromatic spices to enhance your dishes!
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