Lemony Chickpea Stir-fry Recipe

Adapted from Heidi Swanson

servings: 2-4

2 tablespoon ghee or extra-virgin olive oil
fine grain sea salt
1 small onion or a couple shallots, sliced
1.5 cups cooked chickpeas (or one can)
8 ounces extra-firm tofu (about half a package, though you can use a whole container if you prefer)
1/2 bunch of chopped kale
2-3 small zucchini, chopped
zest and juice of 1/2 a lemon
crumbled goat cheese (optional)


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. Sauté 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 sauté 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 add goat cheese if using.