Zucchini Musakka with Chickpeas and Spiced Lamb

• 2 quarts water
• Kosher salt
• 4 medium zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
• 2 tablespoons extra-virgin olive oil
• 1/4 pound ground lamb
• 4 medium garlic cloves, minced
• 1 medium onion, finely chopped
• 3 tomatoes, finely chopped
• 2 tablespoons tomato paste blended with 1/4 cup water
• 1 1/2 tablespoons Turkish sweet red pepper paste (see Note) or mild chile sauce
• 3/4 cup canned chickpeas, drained
• Freshly ground pepper
• 1 tablespoon chopped parsley
• 1 tablespoon chopped mint leaves

1. In a large bowl, combine the water and 3 tablespoons of kosher salt and stir until dissolved.
2. Add the zucchini and let soak for 25 minutes.
3. Drain.
4. In a large, deep skillet, heat the olive oil.
5. Add the lamb and cook over moderate heat, stirring often, until no pink remains, 3 minutes.
6. Add the garlic and onion and cook, stirring occasionally, until the onion is softened, about 4 minutes.
7. Add the tomatoes, diluted tomato paste and the red pepper paste and simmer for 1 minute.
8. Add the zucchini and cook over moderately high heat, stirring, until just tender, about 5 minutes.
9. Stir in the chickpeas and cook for 1 minute.
10. Season with salt and pepper.
11. Transfer the zucchini to a bowl and let cool slightly.
12. Sprinkle with the parsley and mint and serve warm or at room temperature.

water, kosher salt, zucchini, extravirgin olive oil, ground lamb, garlic, onion, tomatoes, tomato paste, turkish sweet red pepper, chickpeas, freshly ground pepper, parsley, mint leaves

Taken from www.foodandwine.com/recipes/zucchini-musakka-with-chickpeas-and-spiced-lamb (may not work)