Recipe - Eggplant And Chickpea Soup (Azokod Abour - Armenian-Turkis

3 tablespoon Oil
2 Garlic cloves; crushed
1 pound Eggplant; cut into One half inch
cubes)
2 ounce Chickpeas; soaked & cooked*
1 Whole lentils; (2 oz.)
washed
3 pt Water or vegetable stock
4 lg Tomatoes; blanched, peeled
and chopped
1 lg Lemon; juice of
1 One half teaspoon Salt
2 teaspoon Dried mint

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 23 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 2One half 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 recipeludigest Volume 01 Number 232 by RecipeLu
recipelu@geocities.com on Nov 09, 1997