Zucchini Musakka with Chickpeas and Spiced Lamb Recipe

Name: Zucchini Musakka with Chickpeas and Spiced Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts water; Kosher salt; 4 medium zucchini, halved lengthwise and sliced crosswise 1/4 inch thick; 2 tablespoons extra-virgin olive oil; 1/4 pound ground lamb; 4 medium garlic cloves, minced; 1 medium onion, finely chopped; 3 tomatoes, finely chopped; 2 tablespoons tomato paste blended with 1/4 cup water; 1 1/2 tablespoons Turkish sweet red pepper paste (see Note) or mild chile sauce; 3/4 cup canned chickpeas, drained; Freshly ground pepper; 1 tablespoon chopped parsley; 1 tablespoon chopped mint leaves

Servings: persons

2 quarts water
Kosher salt
4 medium zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
2 tablespoons extra-virgin olive oil
1/4 pound ground lamb
4 medium garlic cloves, minced
1 medium onion, finely chopped
3 tomatoes, finely chopped
2 tablespoons tomato paste blended with 1/4 cup water
1 1/2 tablespoons Turkish sweet red pepper paste (see Note) or mild chile sauce
3/4 cup canned chickpeas, drained
Freshly ground pepper
1 tablespoon chopped parsley
1 tablespoon chopped mint leaves

1
In a large bowl, combine the water and 3 tablespoons of kosher salt and stir until dissolved.
2
Add the zucchini and let soak for 25 minutes.
3
Drain.
4
In a large, deep skillet, heat the olive oil.
5
Add the lamb and cook over moderate heat, stirring often, until no pink remains, 3 minutes.
6
Add the garlic and onion and cook, stirring occasionally, until the onion is softened, about 4 minutes.
7
Add the tomatoes, diluted tomato paste and the red pepper paste and simmer for 1 minute.
8
Add the zucchini and cook over moderately high heat, stirring, until just tender, about 5 minutes.
9
Stir in the chickpeas and cook for 1 minute.
10
Season with salt and pepper.
11
Transfer the zucchini to a bowl and let cool slightly.
12
Sprinkle with the parsley and mint and serve warm or at room temperature.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 quarts water, Kosher salt, 4 medium zucchini, halved lengthwise and sliced crosswise 1/4 inch thick, 2 tablespoons extra-virgin olive oil, and more.

Yes, Zucchini Musakka with Chickpeas and Spiced Lamb falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Musakka with Chickpeas and Spiced Lamb

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