Lemony Chickpea Stir-fry

I bet you can't guess where I got this recipe from...101cookbooks.com :)  I really love that site. Anyways, this dish was phenomenal!  I really really enjoyed it.  I loved the nutty flavor of the golden brown chickpeas and the fresh taste of the lemon juice and zest.  This is a new favorite of mine and one I will make again and again.  This dish has so many things going for it- it is super healthy, it has great flavor, it is packed with protein, it is super easy to make, and you can make it with chicken or vegetarian style with some tofu.  What more could you ask for in a recipe?

Again, I know my pictures are shameful and this picture is a horrible representation of how good this dish really is but I enjoy seeing pictures of what the food will look like when searching for recipes so I figure you probably do too.  So like I've said before, I figure a shameful picture is better than no picture :)

Lemony Chickpea Stir-fry 

2 tablespoon extra-virgin olive oil
fine grain sea salt
1/2 of a medium yellow onion
1 (15 oz) can chickpeas (aka garbanzo beans)
1 cup chicken (or one chicken breast) or 1 cup extra-firm tofu*

1 cup of chopped kale
2 small zucchini, chopped
zest and juice of 1 lemon

Directions

Heat 1 tablespoon of the 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.

*I cooked my chicken breast first in a tablespoon of olive oil over medium-high heat.  Once that was done cooking I removed it from the skillet and added another table spoon of olive oil along with the onion and chickpeas.  Meanwhile, I cut up the chicken. Once the chickpeas were deeply golden I added the chicken back into the skillet where the directions say to add in the tofu.

Serves 2 - 4.