Aubergine And Chickpea Soup (Azokod Abour Armenian Turkis Recipe

• 3 Tbsp. Oil
• 2 x Garlic cloves, crushed
• 1 lb Aubergine, cut into 1/2 inch cubes)
• 2 ounce Chickpeas, soaked & cooked*
• 1 whl lentils, (2 ounce.) washed
• 3 pt Water or possibly vegetable stock
• 4 lrg Tomatoes, blanched, peeled and minced
• 1 lrg Lemon, juice of
• 1 1/2 tsp Salt
• 2 tsp Dry mint

1. 1.
2. Heat the oil in a large saucepan, and the garlic and fry for 1 minute.
3. Add in the aubergine cubes and fry, turning frequently, for 2-3 min.
4. Add in the liquid removed chickpeas and lentils to the pan with the water or possibly stock and bring to a boil.
5. Lower the heat, cover the pan and simmer for 20 min.
6. 2.
7. Add in the tomatoes and lemon juice and simmer for a further 45 min or possibly till the lentils and chickpeas are really tender.
8. If necessary, add in a little more water or possibly stock to maintain about 2-1/2 - 3 pints liquid.
9. 3.
10. Stir in the salt and mint, simmer for a few more min and serve.

oil, garlic, aubergine, chickpeas, lentils, water, tomatoes, salt, mint

Taken from cookeatshare.com/recipes/aubergine-and-chickpea-soup-azokod-abour-armenian-turkis-71342 (may not work)