3/4 c. dry gabanzo beans
1/2 c. olive oil
1 c. onion, chopped
1 clove garlic, minced
1 tsp. ginger root, minced
1/4 tsp. curry powder
1 to 2 lbs. chicken parts
2 qts. chicken broth
1 c. rice, cooked
Lemon or lime quarters

Grind beans in blender until flour like. Heat oil in 4 quart saucepan. Saute onions 5 minutes. Add garlic, ginger and curry powder and cook 2 minutes, stirring frequently. Blend in bean flour, then add chicken and broth. Bring to boil, stirring frequently. Cover loosely, and cook over low heat for 45 minutes. Remove and drain chicken. Remove bones and skin and dice meat. Puree soup in a blender until smooth. Return to saucepan and adjust for seasonings. Mix in chicken and rice. Reheat and serve with lemon quarters. Add additional chicken broth if thinner consistency is desired.