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Eggplant and Chickpea Soup (Azokod Abour - Armenian-Turkis

Recipes »  Soups, Stews and Chili  »  Vegetable

Try this Eggplant and Chickpea Soup (Azokod Abour - Armenian-Turkis recipe, or contribute your own. "Garlic" and "Eggplants" are two of the tags cooks chose for Eggplant and Chickpea Soup (Azokod Abour - Armenian-Turkis.

Yield: 1 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Soup

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Verified by stevemur

Servings          
Original recipe makes 1
3 tbVegetable oil
2 ozWhole lentils
1 1/2 tsSalt
1 lbEggplant; cut into 1/2 inch
2 tsDried mint
3 pintsWater; or vegetable stock
1 lgLemon; juice of
2 Garlic; crushed
2 ozChickpeas; soaked & cooked
4 lgTomatoes; blanched, peeled

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

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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Calories Per Serving: 807
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Tags

  1. Eggplants
  2. Garlic
  3. Peas
  4. Tomato
  5. Lemon
  6. Soup
  7. Lunch
  8. Fall
  9. Creamy

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