Preparing meals during Lent shouldn’t be a challenge, if you know the guidelines.
According to information from the Eastern Diocese of the Armenian Church, “The oldest Armenian Lenten traditions hardly allowed for the consumption of any food at all. Indeed, the Armenian Church sometimes refers to Lent as Aghouhatzk, meaning “salt and bread,” because at one time these elements were the only permitted foods. Over time, Lenten rules have changed to allow any food – except for those which derive from animals (meat and milk, e.g.). Alcoholic beverages were also forbidden. These rules were based on the Biblical principle that many
human vices proceed from eating and drinking.”
To get you started, here is a Lenten-appropriate recipe for Eggplant-Chickpea Casserole.
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| Eggplant-Chickpea Casserole |
Eggplant-Chickpea Casserole
If serving this as a main dish, add 2 cans of chick peas for a heartier meal.
chopped
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| Sauteed Vegetables |
In a large skillet, heat 2 Tbsp. extra virgin olive oil on a medium-high temperature until oil shimmers. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring frequently. Add garlic, bay leaves, dried herbs and spices, and salt to taste. Cook another minute, stirring until fragrant.
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| Ready to Bake |
Bake, uncovered, for 30-40 minutes, or until eggplant and zucchini are tender. (About half-way through baking, check to see if more liquid is needed. If so, carefully remove casserole from oven and stir in enough water to moisten without making it soupy.)
top with a little olive oil; garnish with fresh parsley.