Just like the previous recipe, with some minor substitutions to change it up. I always spiralize more zucchini than I need and keep the rest in the fridge for easy food prep the next day. This took 15 minutes from start to finish and was just as delicious as the other recipe.
Ingredients
1 Tbsp olive oil
1 garlic cube, recipe found here, or a few crushed cloves of garlic
1 small onion, diced
¼ of a 28 oz can of diced tomatoes
2 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
½ can chickpeas, rinsed
1 can white clam sauce
1 medium zucchinis, spiralized
2-3 cups chopped kale
grated parmesan 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!
