Sunday, May 23, 2010

Chickpea and Zucchini Moussaka

Seemed like as good a way as any to use some of the tiny yellow squash I received from Pinckney's this week. I also had a few tomatoes from Steve's most recent produce purchase, canned chickpeas and tomato sauce in the cupboard and fresh mint growing in the backyard.

This recipe came from a 2004 issue of Food and Wine* in which they profiled a Turkish chef and provided this and several other recipes. My variation is totally vegan, although I've used a small amount of ground turkey on occasion when I had some already thawed (the magazine version calls for ground lamb). It's not really a moussaka, since it's not layered, but it does involve squash and a yummy tomato base for the rest.

2 tbsp olive oil
3 small zucchini, split lengthwise and sliced about 1/2 inch thick
3 very small yellow squash, split lengthwise and sliced about 1/2 inch thick
2 gloves garlic, chopped
2 bunches scallions, chopped about 1/2 inch thick
3 medium tomatoes, peeled and diced
4 oz tomato sauce
1 tsp crushed red pepper
salt to taste
1 can chickpeas, drained and rinsed
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint

Heat the oil in a saute pan. Add zucchini, squash and garlic and saute until translucent, about 5 minutes. Add scallions and tomatoes and cook until softened, about 5 minutes. Add tomato sauce, crushed red pepper, salt and chickpeas. Stir well, reduce heat to medium-low and simmer, covered, another 5-7 minutes. Remove cover, raise heat back to medium and cook until thickened, stirring often, another 3-5 minutes. Turn off heat, stir in parsley and mint and serve over couscous or rice.

The mint sounds weird, but this flavor combination (with the crushed red pepper and tomato sauce) comes out great every time. I actually have a Greek recipe book that calls for simmering diced potatoes and green beans in a similar tomato-mint base - "Peloponnesos style" - also very good! This recipe is also great as leftovers.

*Wolfert, Paula. "Master Chef of Turkey." Food and Wine July 2004, p. 179.

No comments:

Post a Comment