I love the overall lemony flavor and the different textures between the zucchini, tofu, and chickpeas. Better yet: it's healthy! If you don't like tofu, I bet diced cooked chicken would be good in its place.
INGREDIENTS:
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 (I used spinach instead)
2 small zucchini, chopped
zest and juice of 1/2 a lemon
DIRECTIONS:
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.
You have to try it with the kale! I prefer it that way, although I buy spinach more often because I add it to more things throughout the week, but the kale was a whole different texture, and has added health benefits.
ReplyDeletei don't think i've ever had kale, i'll have to try that...
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