Zucchini Moussaka with Chickpeas and Lamb
⏳ Time
50 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Zucchini Moussaka with Chickpeas and Lamb
Ingredients
- Courgette - 4 pieces
- Salt - 3 tablespoons
- Olive Oil - 2 tablespoons
- Lamb - 4.4 oz
- Garlic - 4 heads
- Onion - 1 head
- Tomatoes - 3 pieces
- Passata Tomato Sauce - 2 tablespoons
- Chili jam - ½ tablespoon
- Chickpea - 6.3 oz
- Ground Black Pepper - to taste
- Parsley - 1.1 oz
- Fresh Mint - 1.1 oz
- Water - 2 qt
Step by Step guide
Step 1
Dissolve three tablespoons of salt in water in a large bowl. Add the zucchini and let it sit for 25 minutes, then drain the water.
Step 2
In a large deep skillet, heat the olive oil. Then, constantly stirring, sauté the lamb for 3 minutes until the meat is no longer pink. Finely chop the onion and garlic and add them to the skillet. Stir for 4 minutes until the onion becomes soft. Add the tomatoes, tomato paste, and chili sauce and bring to a boil for one minute.
Step 3
Cut the zucchini lengthwise into two halves, then slice each half into 0.5 cm thick slices. Transfer them to the skillet and sauté, stirring, for 5 minutes over high heat.
Step 4
Add the chickpeas to the skillet, draining the liquid from the can first, and cook for another minute. Season with salt and pepper to taste.
Step 5
Transfer the contents of the skillet to a bowl and let it cool slightly. Before serving, sprinkle with chopped herbs.
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