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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Was looking for summer squash recipes and tripped on this from the 101 Cookbooks site 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 |
2 small zucchini, chopped |
zest and juice of 1/2 a lemon |
Directions:
1. 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.
2. Saute until the chickpeas are deeply golden and crusty.
3. Stir in the tofu and cook just until the tofu is heated through, just a minute or so.
4. Stir in the kale and cook for one minute more.
5. Remove everything from the skillet onto a large plate and set aside.
6. 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.
7. Add the chickpea mixture back to the skillet, and remove from heat.
8. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed.
9. Turn out onto a platter and serve family style.
10. Servings 4
11. 1 cups per serving
12. calories 232.25
13. fat 11.625
14. carbs 31.25
15. protein 19.85
16. fiber 4.725
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