Lemony Chickpea Stir-fry Recipe

How to make it

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• 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.
• 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.
• Servings 4
• 1 cups per serving
• calories 232.25
• fat 11.625
• carbs 31.25
• protein 19.85
• fiber 4.725