![]() Summer Lamb ChiliSummer Lamb Chili is a rich and hearty dish, filled with Mediterranean flavors. It's perfect for a Shabbat lunch! ![]() Summer Lamb Chili ![]() ![]() 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 ChiliHeat 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. | Food & Lifestyle Send a Recipe |