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Eggplant and Chickpea Soup

3 tb Oil
2 Garlic cloves; crushed
1 lb Eggplant; cut into 1/2 inch cubes)
2 oz 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 1/2 ts Salt
2 ts Dried mint


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.

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.

Stir in the salt and mint, simmer for a few more minutes and serve.


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