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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2594g | |
| Calories 792 | |
| Calories from Fat 407 | 51% |
| Total Fat 46.38g | 58% |
| Saturated Fat 3.72g | 15% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 3601mg | 150% |
| Potassium 2982mg | 85% |
| Total Carbs 86.02g | 23% |
| Dietary Fiber 31.4g | 105% |
| Sugars 32.94g | 22% |
| Protein 21.21g | 34% |
