Lemony Chickpea Goodness

Once again I was looking on 101cookbooks and found a recipe that contained only the ingredients I had on hand. Naturally, it had to be made, especially since it looked so wonderful. And it was! The Lemony Chickpea Stir-Fry recipe is incredibly quick and easy, yet healthy and delicious. I highly recommend making this stir-fry, but feel free to substitute any vegetables for the kale and zucchini. We actually omitted the zucchini and used chard instead of kale (although we had that too). The key to the recipe is the golden crusted chickpeas and lemon combination. As long as that is kept, you can't go wrong. Once again, a fantastic picture can be found on the 101cookbook website.


Lemony Chickpea Stir-Fry (www.101cookbooks.com, Heidi Swanson)

2 tablespoon ghee or extra-virgin olive oil
fine grain sea salt
1 small onion or a couple shallots, sliced
1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot of dried chickpeas)
8 ounces extra-firm tofu
1 cup of chopped kale
2 small zucchini, chopped
zest and juice of 1/2 a lemon

1. Heat 1 tablespoon of the ghee/olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so. Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of ghee/olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed. Turn out onto a platter and serve family style.