1 onion, chopped
1 T olive oil
1 can of garbanzo beans, drained
1/4 C brown rice
4-1/2 C water
2 t beef bouillon (I used a mixture of salted and unsalted bouillon, but you could also use vegetable stock)
3 cloves of garlic, crushed
Juice of 1 lemon
1 t turmeric
Salt to taste

Saute the onion in the oil until soft, add the garbanzo beans, rice, and stock. Simmer for about 15 minutes. Add the garlic, lemon juice, and turmeric and simmer until the rice is cooked, 10-30 minutes. Add salt to taste. If desired, you can mash the beans a bit with a potato masher before serving the soup.