INGREDIENTS
1 can
canned chickpeas
1 1/2 cups
cooked quinoa
4
garlic cloves
2 smalls
japanese eggplant
1 small
lemon zest
1 tbsp
olive oil
1/2
onion
1/2 cup
parsley
3 larges
red bell peppers
6 servings
salt and pepper
6 servings
slivered almonds
1 tbsp
za'atar spice blend