Algerian-style stuffed zucchini dolma

Ingredients

• 8 pieces medium zucchini
• 300 g ground beef
• 50 g short-grain rice
• 1 piece yellow onion
• 2 cloves garlic
• 1 piece egg
• 0.5 bunches fresh flat-leaf parsley
• 150 g jarred cooked chickpeas
• 2 tbsp olive oil
• 20 g unsalted butter
• 1/2 tsp ground cinnamon
• 1/2 tsp ground black pepper
• to taste fine salt
• 600 ml water
• 1 piece lemon

Method

1. Rinse the zucchini, trim the ends, and gently hollow them out with an apple corer or small spoon, keeping the skin intact; they should form regular tubes without being pierced.
2. Mix the ground meat with the rinsed rice, some of the finely grated onion, the crushed garlic, egg, chopped parsley, salt, pepper, and a little cinnamon. The filling should be soft, fragrant, and slightly sticky.
3. Fill the zucchini to the rim without packing it, as the rice expands during cooking; seal slightly with a little smoothed filling so it holds together well.
4. In a wide Dutch oven, sauté the remaining onion in the olive oil and butter over medium heat until translucent and soft, without browning much.
5. Add the chickpeas, salt, pepper, and the remaining cinnamon, then pour in the water. Bring to a simmer until you have a clear, fragrant sauce.
6. Arrange the stuffed zucchini in the sauce in a single layer, cover, and simmer over low heat until the zucchini are tender and the filling is cooked through.
7. Uncover the Dutch oven at the end of cooking to let the sauce reduce slightly. It should coat the back of a spoon while remaining light and gently bubbling.
8. Serve hot in a shallow bowl with the chickpeas and sauce, sprinkle with fresh parsley, and add a few drops of lemon just before eating.

Nutrition

Per serving

Energy

390.2 kcal

Protein

21.66 g

Carbohydrate

22.85 g

Fat

23.96 g

Fibre

4.77 g

Calcium

53.74 mg

Iron

2.39 mg

Magnesium

54.18 mg