![Zucchini Musakka with Chickpeas and Spiced Lamb](https://cdn.statically.io/img/www.foodandwine.com/thmb/QzX2HCd4aKAL7_yCPjZkPW6cFs8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200407-r-xl-zucchini-musakka-with-chickpeas-and-spiced-lamb-2000-03d8520da04742b8b71022974566f8dd.jpg)
Ingredients
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2 quarts water
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Kosher salt
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4 medium zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
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2 tablespoons extra-virgin olive oil
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1/4 pound ground lamb
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4 medium garlic cloves, minced
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1 medium onion, finely chopped
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3 tomatoes, finely chopped
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2 tablespoons tomato paste blended with 1/4 cup water
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1 1/2 tablespoons Turkish sweet red pepper paste (see Note) or mild chile sauce
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3/4 cup canned chickpeas, drained
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Freshly ground pepper
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1 tablespoon chopped parsley
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1 tablespoon chopped mint leaves
Directions
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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. Drain.
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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.
Notes
Turkish sweet red pepper paste is available at Middle Eastern markets.