Eggplant and Chickpea Soup (Azokod Abour - Armenian-Turkis

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Eggplant and Chickpea Soup (Azokod Abour - Armenian-Turkis - print recipe

Yield:

Ingredients:


60 ml	Oil
2	Garlic cloves, crushed
0.5 kg	Eggplant, cut into 1/2 inch cubes)
60 g	Chickpeas, soaked & cooked*
1 whl	lentils, (2 oz.) washed
1,800 ml	Water or vegetable stock
4 lrg	Tomatoes, blanched, peeled and chopped
1 lrg	Lemon, juice of
1 1/2 tsp	Salt
2 tsp	Dried mint

Method:

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.

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