Sunday, June 22, 2008

Armenian Stew

Armenian Stew
serves 4

200g/7oz dried apricots,
soaked in 125ml/4fl oz water for 1 hour
100g/4oz dried chickpeas, soaked overnight in water
1.2 litres/2pt water
200g/7oz red lentils, picked and rinsed
3 onions, sliced
salt and freshly ground
black pepper

• In a large pan, bring the apricots and their soaking water to the boil. Add the chickpeas and 150ml/ 5fl oz water, and simmer for 30 minutes. (Do not add salt at this point, as this will toughen the beans’ skins.)
• Add the lentils, onions and 1 litre/13/4pt water to the pan, and bring to the boil once again.
• Reduce the heat, cover and cook for about 2 hours until the beans are tender. Season with salt and pepper. Serve hot.

No comments: