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Categories:Viewed: 54 - Published at: 7 years ago
Ingredients
- 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
Method
- 1.
- Heat the oil in a large saucepan, and the garlic and fry for 1 minute.
- Add in the aubergine cubes and fry, turning frequently, for 2-3 min.
- Add in the liquid removed chickpeas and lentils to the pan with the water or possibly stock and bring to a boil.
- Lower the heat, cover the pan and simmer for 20 min.
- 2.
- Add in the tomatoes and lemon juice and simmer for a further 45 min or possibly till the lentils and chickpeas are really tender.
- If necessary, add in a little more water or possibly stock to maintain about 2-1/2 - 3 pints liquid.
- 3.
- Stir in the salt and mint, simmer for a few more min and serve.
