Main ingredients

1 onion, diced

2 pounds ground lamb

 salt pepper

1/4 cup oil

1 zucchini, diced

1 (15-ounce) can corn

1 (15-ounce) can diced tomatoes, with juice

1 (6-ounce) can Gefen Tomato Paste

1 (16.9-ounce) pouch Gefen Ready-to-Eat Chickpeas

1 tablespoon cumin

1 teaspoon chili powder

1 tablespoon thyme

1 teaspoon mint

Prepare the Chili

Heat the oil in a skillet on medium. Add the onion, ground lamb, and a big pinch each of salt and pepper. Saute until the meat is cooked through.

Add the zucchini, corn, diced tomatoes (and juice), tomato paste and chickpeas. Give it a good stir to mix.

Add one tablespoon of salt, one teaspoon of pepper, the cumin, chili powder, thyme and mint. Stir until combined.

Bring to a boil, then reduce heat and simmer. This recipe can be served after only 20 minutes of simmering, but to bring out a full round flavor, simmer for an hour.

Taste and tweak the seasoning to your liking.

Note: This dish freezes very well and can be kept on a warmer for Shabbat lunch.

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