Chickpea & Ground Lamb Breakfast Hash with Skhug Sauce | Club House for Chefs

Ingredients

• Serves 4
• 3 cups Ricotta cheese
• 9 cups Cups diced eggplant (1/2-inch dice)
• 3 cups Diced red onion (1/2-inch dice)
• 6 cans (540 ml) chickpeas, drained and rinsed
• 3 tbsps Fresh garlic, minced
• 6 cans (540 ml) petite diced tomatoes, undrained
• 3 quart Baby spinach leaves
• 3/4 cup Lemon juice
• 3 cups Diced cucumber (1/4-inch dice)
• 3 cups Skhug Sauce, divided
• 1/4 cup Club House ® Coriander Seed, Ground
• 2 tbsps Club House ® Cumin, Ground
• 1 tbsps Club House ® Caraway Seed
• 1 tbsps
• 1 tbsps Club House ® Fennel Seed
• 9 cups Diced peeled butternut squash or pumpkin (1/2-inch dice)
• 3 pounds Ground lamb or beef