Zucchini moussaka with chickpeas and lamb
6 servings
50 minutes
Zucchini and chickpea moussaka is a modern interpretation of the classic Greek dish, filled with Mediterranean aromas and the warmth of home cooking. Tender lamb meat stewed with onions, garlic, and tomatoes gains a rich flavor complemented by spicy chili notes and the freshness of herbs. Chickpeas absorb the spices' aromas becoming soft and velvety, while fried zucchini slices add lightness and an exquisite texture to the dish. The harmony of ingredients transforms this moussaka into the perfect meal for a cozy family dinner or festive gathering. It can be served with crispy bread and a glass of white wine, enjoying every bite of this gastronomic symphony. Bon appétit!
1
Dissolve three tablespoons of salt in water in a large bowl. Add zucchini and let it sit for 25 minutes, then drain the water.
- Salt: 3 tablespoons
- Water: 2 l
- Zucchini: 4 pieces
2
In a large deep skillet, heat olive oil. Then, stirring constantly, sauté the lamb for 3 minutes until the meat is no longer pink. Finely chop the onion and garlic and add them to the pot. Stir for 4 minutes until the onion is soft. Add tomatoes, tomato paste, and chili sauce, and let it simmer for one minute.
- Olive oil: 2 tablespoons
- Lamb: 125 g
- Onion: 1 head
- Garlic: 4 heads
- Tomatoes: 3 pieces
- Tomato paste: 2 tablespoons
- Chili sauce: 0.5 tablespoon
- Water: 2 l
3
Cut the zucchini lengthwise into two halves, then slice each half into 0.5 cm thick pieces. Transfer them to a pot and sauté, stirring, for 5 minutes over high heat.
- Zucchini: 4 pieces
4
Add chickpeas to the pot, draining the liquid from the can, and cook for another minute. Season with salt and pepper to taste.
- Canned chickpeas: 180 g
- Salt: 3 tablespoons
- Ground black pepper: to taste
5
Transfer the contents of the pot to a bowl and let it cool slightly. Before serving, sprinkle with chopped herbs.
- Parsley: 30 g
- Fresh mint: 30 g