This is the second of four recipes that I tried and loved from 101Cookbooks.com several months ago. I printed the recipe out and stuck it in my cookbook binder, but every time I passed by it, I never had tofu or zucchini on hand. Well, today I passed by the recipe, and guess what? I was lucky enough to have sprouted tofu, zucchini, tons of chickpeas that I had cooked a couple days earlier and were waiting to be used, and kale already chopped up. All my necessary ingredients were literally staring at me in the front of my fridge. When does that ever happen? For me, almost never! Since everything was ready to go, this dish seriously took me about 10 minutes to prepare. Nothin' better, I tell you.
Lemony Chickpea Stirfry (tweaked a bit)
(Serves about 4 for dinner. I double for my family of 5. )
2 tablespoons unrefined coconut oil
1 small onion
1 cup cooked chickpeas
8 ounces extra-firm tofu (I use organic sprouted tofu. I have also eliminated it before).
2 cups chopped kale
2 small zucchini, chopped
zest and juice of 3/4 lemon
Heat 1 tablespoon of coconut 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 coconut 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.
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