I’m going to be honest - I knew this would be good, but it blew my expectations out of the water. So many flavors, so rich yet healthy, so satisfying, and it only took about 30 minutes to make. The original recipe is found here from Inspiralized. I poached the eggs like she suggested but I think next time I’ll soft boil them. I just couldn’t perfect the poaching. I adjusted some of the ingredient portions and added some spices but this is a dish I plan on adding as a staple to my cooking repertoire. It has a stew like quality and although it is “healthy” without any bread, it would be glorious with some rustic, hearty bread and some salt and butter.
Ingredients
1 Tbsp olive oil
1 garlic cube, recipe found here, or a few crushed cloves of garlic
¼+ cup dicd shallots
¾ of a 28 oz can of diced tomatoes
4 Tbsp Mina Harissa Red Pepper Sauce
½ tsp cumin
½ tsp smoked paprika
½ tsp chile powder
¼ tsp cayenne
1 tsp salt
few dashes pepper
1 can chickpeas, rinsed
2 cups kale, chopped
2 medium zucchinis, spiralized
2-4 eggs (however many you want), soft boiled
feta and chopped parsley to garnish
What To Do
- Place a medium cast iron skillet over medium-low heat and add in the olive oil. Once the oil heats, add in garlic and shallots. Cook for a minute or so and then add in the diced tomatoes, harissa sauce, and spices. Stir to combine and let cook for a few minutes.
- Add in the chopped kale, stir to combine and let cook for about 5 minutes until kale is wilted. Add in the zucchini noodles and chickpeas. Toss the noodles around until covered in the sauce. Let simmer for 5 minutes.
- Remove the cover, garnish with parsley and feta. Enjoy!