Eggplant and Chickpea Soup (Azokod Abour - Armenian-Turkis

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Yield: 1

Cuisine: Uncategorized   Main Ingredient: Soup

Ingredients [ View Metric ]

3 tb Oil
2 Garlic cloves; crushed
1 lb Eggplant; cut into 1/2 inch
2 oz Chickpeas; soaked & cooked*
1 Whole lentils; (2 oz.)
3 pt Water or vegetable stock
4 lg Tomatoes; blanched, peeled
1 lg Lemon; juice of
1 1/2 ts Salt
2 ts Dried mint

Preparation - Eggplant and Chickpea Soup (Azokod Abour - Armenian-Turkis

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 2-1/2 - 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 on Nov 09, 1997

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