Lemony Chickpea Stir-Fry

Lemony Chickpea Stir-Fry

This is one of those recipes that looks weird but tastes GREAT!! The first time I made this, my hubby and his friend (who said it looked like barf) loved it so much they each ate three helpings!

Lemony Chickpea Stir-Fry

Plus, it’s really healthy too!

Here’s the recipe, I usually double it so I have enough leftovers to send to work with my husband. I like to serve it over brown rice.

  • Water for sautéing veggies
  • Salt & Pepper, to taste
  • 1 small onion, sliced
  • 2-3 cloves garlic, minced
  • 1 1/2 cup cooked chickpeas -OR 1 can chickpeas, drained and rinsed – Use 2 cans when doubling the recipe
  • 8 ounces extra firm tofu, cubed
  • 1-2 cups of chopped kale (I use two bunches when I double the recipe. I’ve also used spinach)
  • 2 small zucchini, peeled and chopped
  • 1/2 lemon, juice and zest of (I always add extra, I love lemon!)

Directions:

  1. In a large skillet over medium-high heat water sauté the onion, garlic and chickpeas until chickpeas are deeply golden and crusty.
  2. 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.
  5. In the same skillet add the zucchini and water saute until it starts to take on a bit of color, two or three minutes.
  6. Add the chickpea mixture back to the skillet, and remove from heat.
  7. Stir in the lemon juice and zest, taste, and season with a tiny bit of salt if needed.
  8. Turn out onto a platter and serve over brown rice or whatever you wish.

ENJOY!!!

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  1. Penny T. Reply

    When should the garlic be added? In the very beginning?

    • With the onions… Oops! Thanks for noticing my error! I’ll fix it :-)

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