Eggplant and chickpea soup (azokod abour - armenian-turkis
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil |
| 2 | Garlic cloves; crushed | |
| 1 | pounds | Eggplant; cut into 1/2 inch cubes) |
| 2 | ounces | Chickpeas; soaked & cooked* |
| 1 | Whole lentils; (2 oz.) washed | |
| 3 | pints | Water or vegetable stock |
| 4 | larges | Tomatoes; blanched, peeled and chopped |
| 1 | large | Lemon; juice of |
| 1½ | teaspoon | Salt |
| 2 | teaspoons | Dried mint |
Directions
1. Heat the oil in a large saucepan, and the garlic and fry for 1 minute.
Add the eggplant cubes and fry, turning frequently, for 2-3 minutes. Add the drained chickpeas and lentils to the pan with the water or stock and bring to a boil. Lower the heat, cover the pan and simmer for 20 minutes.
2. Add the tomatoes and lemon juice and simmer for a further 45 minutes or until the lentils and chickpeas are really tender. If necessary, add a little more water or stock to maintain about 2-½ - 3 pints liquid.
3. Stir in the salt and mint, simmer for a few more minutes and serve.
NOTES : Karen Chung - RecipeLu List Posted to recipelu-digest Volume 01 Number 232 by RecipeLu <recipelu@...> on Nov 09, 1997