Lemony Chickpea Stir-fry
- 2 tablespoon ghee or extra-virgin olive oil
- fine grain sea salt
- 1 small onion or a couple shallots, sliced
- 1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot of dried chickpeas)
- 8 ounces extra-firm tofu
- 1 cup of chopped kale
- 2 small zucchini, chopped
- zest and juice of 1/2 a lemon
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Chickpeas, cooked (1 cup)
- Kale (1 cup)
- Lemon, zest and juice of (1/2)
- Onion or a couple shallots, small (1)
- Zucchini, small (2)
- Cooking & Baking
- Ghee or extra-virgin olive oil (2 tablespoon)
- Sea salt, fine grain (1)
- Refrigerated
- Tofu, extra-firm (8 ounces)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published September 4, 2008 (4 years ago).
165 people saved this recipe.
