Zucchini Musakka with Chickpeas and Spiced Lamb

1. 1

   In a large bowl, combine the water and 3 tablespoons of kosher salt and stir until dissolved.

2. 2

   Add the zucchini and let soak for 25 minutes.

3. 3

   Drain.

4. 4

   In a large, deep skillet, heat the olive oil.

5. 5

   Add the lamb and cook over moderate heat, stirring often, until no pink remains, 3 minutes.

6. 6

   Add the garlic and onion and cook, stirring occasionally, until the onion is softened, about 4 minutes.

7. 7

   Add the tomatoes, diluted tomato paste and the red pepper paste and simmer for 1 minute.

8. 8

   Add the zucchini and cook over moderately high heat, stirring, until just tender, about 5 minutes.

9. 9

   Stir in the chickpeas and cook for 1 minute.

10. 10

    Season with salt and pepper.

11. 11

    Transfer the zucchini to a bowl and let cool slightly.

12. 12

    Sprinkle with the parsley and mint and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.