Armenian stew

serves 4
ingredients
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.