Lemon Chickpea Stir Fry

from 101 cookbooks

• Ready In: 20 mins
• Serves: 2
• Yields: 2 cups

Ingredients

• 1  teaspoon  fine grain sea salt
• 1  small onions or 1  small  a couple shallot, sliced
• 8  ounces canned chick-peas
• 8  ounces extra firm tofu
• 1  cup  of chopped kale
• 2  small zucchini, chopped
• 1⁄2  zest and a  lemon, juice of

Directions

1. Spray 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, 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.