INGREDIENTS
3/4 cup
Chickpeas
1
Feta and chopped parsley
1
Garlic clove
1 1/2 cups
Kale
1/4 cup
Shallots
1 cup
Tomatoes
2
Zucchinis, medium
2
Eggs, whole
2 tbsp
Mina harissa spicy red pepper sauce
1
small pinch Saffron
1
Salt and pepper
1/2 tbsp
Olive oil
1/2 tsp
Cumin