Lemony Chickpea Stir-fry

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 tablespoons ghee or 2 tablespoons extra-virgin olive oil
• fine grain sea salt
• 1 small onions or 1 small a couple shallot, sliced
• 1 cup cooked chickpeas
• 8 ounces extra firm tofu
• 1 cup of chopped kale
• 2 small zucchini, chopped
• 1/2 zest and a lemon, juice of

Recipe

• 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.
• 2 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.
• 3 stir in the kale and cook for one minute more.
• 4 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.
• 5 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.
• 6 turn out onto a platter and serve family style.