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.