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

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