Zucchini Musakka With Chickpeas And Spiced Lamb

Ingredients

• 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

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