Heat the oil in a skillet on medium. Add the onion, ground lamb, and a big pinch each of salt and pepper. Saute until the meat is cooked through.

Add the zucchini, corn, diced tomatoes (and juice), tomato paste and chickpeas. Give it a good stir to mix.

Add one tablespoon of salt, one teaspoon of pepper, the cumin, chili powder, thyme and mint. Stir until combined.

Bring to a boil, then reduce heat and simmer. This recipe can be served after only 20 minutes of simmering, but to bring out a full round flavor, simmer for an hour.

Taste and tweak the seasoning to your liking.