Zucchini Musakka with Chickpeas and Spiced Lamb
You can never have too many side dish recipes, so give Zucchini Musakk Head to the store and pick up kosher salt, ground lamb, tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes about 50 minutes.
In a large bowl, combine the water and 3 tablespoons of kosher salt and stir until dissolved.
Add the zucchini and let soak for 25 minutes.
In a large, deep skillet, heat the olive oil.
Add the lamb and cook over moderate heat, stirring often, until no pink remains, 3 minutes.
Add the garlic and onion and cook, stirring occasionally, until the onion is softened, about 4 minutes.
Add the tomatoes, diluted tomato paste and the red pepper paste and simmer for 1 minute.
Add the zucchini and cook over moderately high heat, stirring, until just tender, about 5 minutes. Stir in the chickpeas and cook for 1 minute. Season with salt and pepper.
Transfer the zucchini to a bowl and let cool slightly.
Sprinkle with the parsley and mint and serve warm or at room temperature.