Lemony Chickpea Stir Fry Vegan And Yum Recipes

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LEMONY CHICKPEA STIR-FRY (VEGAN AND YUM)



Lemony Chickpea Stir-Fry (Vegan and Yum) image

I found this recipe a few days ago on one of my foodie blogs, made it almost immediately, and I now have a new favorite. I'll be making this many times over until I'm sick of it, if that can be possible. Many years ago I used to be a vegan and went carnivore, but if I had had this around, I might have stuck with it a little longer. I alter the recipe here and there, and have posted a few changes. The original recipe states that this is for 4, but I could just graze on this all day long.

Provided by Mirj2338

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
fine grain sea salt
1 small onion, 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, cubed
1 cup of chopped kale (I've also used spinach)
2 small zucchini, chopped (I don't even peel them)
1/2 lemon, juice and zest of

Steps:

  • Heat 1 tablespoon of the 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 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.

Nutrition Facts : Calories 197.5, Fat 10.1, SaturatedFat 1.6, Sodium 199, Carbohydrate 20.1, Fiber 4.4, Sugar 2.7, Protein 9.1

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