Garbanzo-Kale Stir Fry with Tofu and Lemon
Kale is one of those foods I know I should be eating a lot of, but just can’t figure out how to cook with most of the time. When I saw this recipe on my all-time favorite blog, I knew I had to try it. This is an incredibly quick dinner to put together, and was divine with za’atar sprinkled on top.
If you click the link to see the original recipe, you will notice that Heidi browned her ingredients a lot more than I did. My only excuse is that it was late and I was hungry – and it was still perfectly delicious without the browning!
2 tablespoon 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
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 family style.
Serves 2 – 4.