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
- Lamb - 500 g
- Eggplant - 3 PCs
- Chickpeas - 1 Cup.
- Carrots - 1 piece
- Red onion - 1 piece
- Adjika - 2 tbsp
- Lemon juice - 1 tbsp
- Cilantro - 1 Puig.
- Melted butter - 1 tbsp
- Greens - 1 Puig.
- Salt - to taste
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!