Directions

1. Start by cooking the penne pasta according to the package instructions. Reserve about a cup of pasta water for later use.
2. While the pasta is cooking, heat up a large pan over medium heat and add a splash of olive oil.
3. Add the chopped onions to the pan and sauté until they are translucent and slightly golden, around 5 minutes.
4. Add the minced garlic to the pan and sauté for another minute until it becomes aromatic.
5. Stir in the Rumi Spice Harissa. Mix it well with the onions and garlic, ensuring they're well coated.
6. Now, add in the zucchini and sauté until it begins to soften, about 4-5 minutes.
7. Add the Matriark Marinara Pasta Sauce to the pan. Mix well to combine everything.

8. Add the chickpeas & their juices to the pan and stir. This will give extra flavor to the sauce. Let everything simmer for about 10 minutes, stirring occasionally.

9. In the last couple of minutes of simmering, add in the chopped kale. Stir well until it wilts down into the sauce. If the sauce gets too thick, add in some of the reserved pasta water to loosen it up.
10. Drain the cooked penne, and add it to the pan. Toss everything together until the pasta is well coated with the sauce.

11. Serve hot, and sprinkle crumbled feta cheese on top just before serving. You can also sprinkle more harissa on top based on how spicy you like it!