How to make it

  • 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

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  • ttaaccoo 8 years ago
    sounds really healthy and delish!! thank you otterpond for a great post. 5555555
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