Zucchini Musakka with Chickpeas and Spiced Lamb

Name: Zucchini Musakka with Chickpeas and Spiced Lamb
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters canned chickpeas, drained; 2 Tbsps Turkish sweet red pepper paste (see Note) or mild chile sauce; 4 mediums garlic cloves, minced; 113 grams ground lamb; 6 servings Kosher salt; 1 Tbsp chopped mint leaves; 2 Tbsps extra-virgin olive oil; 1 medium onion, finely chopped; 1 Tbsp chopped parsley; 6 servings Freshly ground pepper; 2 Tbsps tomato paste blended with 1/4 cup water; 3 tomatoes, finely chopped; 2 liters water; 4 mediums zucchini, halved lengthwise and sliced crosswise 1/4 inch thick

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.

Instructions

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

Ingredients you will need

Kosher Salt

Water

Equipment you will use

Bowl

Add the zucchini and let soak for 25 minutes.

Ingredients you will need

Zucchini

Drain.

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

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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

Ingredients you will need

Lamb

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

Ingredients you will need

Garlic

Onion

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

Ingredients you will need

Gochujang

Tomato Paste

Tomato

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.

Ingredients you will need

Salt And Pepper