Soup with chickpeas and eggplant

474 - - 4 порции

A rich, aromatic and soulful soup. In the process of cooking the eggplant literally dissolve into the broth, giving the soup a richness, density and piquancy. Fans of eggplant would highly recommend!

Ingredients for Soup with chickpeas and eggplant

Step by step instruction of cooking Soup with chickpeas and eggplant

Шаг 1

Products.
Lamb rinse well and dry.
Chickpeas I had otvoren in advance and frozen, it is very convenient at any time you can get ready-made chickpeas from the freezer.

Шаг 2

Carrots grate on a grater, I used a grater for Korean carrot. Eggplant peel and slice quite finely, onion cut into small dice.
Meat cut as you like, but not too large or small.

Шаг 3

In a suitable pan melt the butter and sauté the pieces of lamb on a fairly high heat on all sides.
Reduce the heat, cover the pan with a lid and simmer the meat for about 15 minutes. Ensure the meat is not burnt.
I got the lamb was very juicy.

Шаг 4

Add in the sliced onions and carrots, stir fry the vegetables for a few minutes and add the eggplant.
Mix well.
About 10 minutes to extinguish under a cover.

Шаг 5

Add chickpeas and seasoning.
In the absence of adzhika, you can add the pulp of small tomato, garlic and hot pepper.
Add salt to taste, if desired add a pinch of sugar. Boil required quantity of water.

Шаг 6

Stir contents of the pan and add boiling water.
I added 1.5 liters of water, but rely on your taste.
Add the chopped cilantro and lemon juice.
Cover with lid, cook for 5 minutes.

Шаг 7

To turn off the heat and let the soup to infuse for 30 minutes.

Шаг 8

Pour into soup bowls and serve.
It is desirable to add in a bowl the chopped fresh herbs.
My cilantro is over and I made a soup with fennel.
Bon appetit!