Eggplant and Chickpea Soup

(1 vote)

3 tablespoons oil
2 garlic cloves, crushed
1 pound eggplant, cut into 1/2 inch -cubes)
2 ounces chickpeas, soaked and cooked
2 ounces lentils, washed
3 pints water or vegetable broth
4 large tomatoes, blanched, peeled and chopped
juice of 1 large lemon
1 1/2 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 2-3 minutes. Add the drained chickpeas and lentils to the pan with the water or broth 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 broth 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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