Recipe: Lamb Stew with Summer Vegetables (using zucchini, yellow squash and chick peas)

LAMB STEW WITH SUMMER VEGETABLES

1/2 cup unbleached all-purpose flour
1 tablespoon chopped fresh thyme (or 2 teaspoons dried)
1 teaspoon chopped fresh rosemary (or dried)
Salt and freshly ground black pepper (to taste)
2 pounds lamb shoulder, trimmed and cut into 1-inch cubes
3 tablespoons extra virgin olive oil
1 cup diced onion
1 cup beef broth (or water)
2 teaspoons tomato paste
1 1/2 cups diced carrots
3 cups diced zucchini
1 cup diced yellow summer squash
1 (15 ounce) can chickpeas, rinsed

In a medium-sized bowl, combine the flour, thyme, rosemary, salt and pepper. Add the lamb and toss to coat.

Heat the oil in a large skillet or Dutch oven over medium-high heat. Using a slotted spoon, lift the lamb out of the flour, shaking off the excess flour. Add to the skillet in a single layer and brown on all sides. Do not crowd the pan while browning the meat.

Add the onion to the skillet. Saute until softened and fragrant, about 3 minutes.

Add the broth and tomato paste. Reduce the heat and simmer for about 45 minutes, until the meat is tender. (The stew may be prepared up to this point, then cooled and refrigerated overnight. Remove the fat that hardens on the top and reheat before continuing.)

TO FINISH COOKING THE STEW:
Add the carrots and simmer for 15 minutes.

Add the zucchini, summer squash and chickpeas. Continue to simmer until the vegetables are tender, about 15 minutes. Serve hot.

Makes 6 servings
Source: The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash by Andrea Chesman