Lemony Chickpea Stir-fry

8 Sep

Eureka!

I’ve found them – chickpeas in Seoul!

Spotted at High Steet Market in Itaewon.

To celebrate the discovery of my long-lost pantry staple, I decided to make one of my favorite chickpea dishes – Lemony Chickpea Stir-fry, using chickpeas (obvio), kale, zucchini, tofu (optional) and lemon.

I found this recipe 2 years ago, on the amazing blog, 101 Cookbooks, and I haven’t stopped making it since.  Like all the recipes I enjoy, this ultra healthy stir-fry is simple, quick, and really highlights the natural flavors of the ingredients.

Chickpeas, also known as garbanzo beans, are full of protein, fiber and antioxidants (as well as tons of other nutrients), making them a true super-food and an excellent meat substitute.  I find chickpeas delicious in any way, shape or form, but stir-frying them with very little olive oil helps bring out their delicious nutlike & buttery taste.  Adding-in the kale and zucchini to the mix makes for a perfectly flavorful and nutritious meal.

This dish does the body good.

P.S.  if you have a chickpea recipe you’d like to share, I’d love to hear from you.

***

INGREDIENTS:

2 Tablespoons of extra-virgin olive oil
Sea salt
1 Small onion
1 Cup cooked chickpeas (using 1 can of chickpeas is perfectly fine, just make sure to wash them well)
8 Ounces extra-firm tofu, cut into small cubes
1 Cup of chopped kale
2 Small zucchinis, chopped
Zest and juice of 1/2 a lemon

PREPARATION:

(1) Heat 1 tablespoon of  olive oil in a large skillet over medium-high heat.

(2) Stir in about a teaspoon of salt, the chopped onion, and chickpeas.

(3) Saute until the chickpeas are deeply golden and crusty.  This may take up to 15 minutes depending on your stove.  Luckily, you can’t go wrong with stir-fying this mix as long as nothing starts to burn.

During this stir-frying time, I usually cut up my tofu, kale and zucchini, while occassionally mixing the chickpeas

(4) Optional: Stir in the tofu and cook for 1-2 minutes, until the tofu is heated through.

(5) Stir in the kale and cook for an additional 1-2 minutes.

(6) Remove everything from the skillet onto a large plate and set aside.

(7) In the same skillet heat the remaining tablespoon of olive oil, add the zucchini and saute for 2 -3 minutes, until it starts to deepen in color.

(8) Add the chickpea mixture back to the skillet, mix everything together and remove from heat.

(9) Stir in the lemon juice and zest, taste, and season with a bit more salt if needed.

Serves 2 – 4

Advertisements

3 Responses to “Lemony Chickpea Stir-fry”

  1. Katie September 16, 2011 at 3:25 pm #

    YUM!! This is right up my alley!

  2. donna September 22, 2011 at 6:19 am #

    hey chickpea, now i think of you whenever i make a dish with chickpea. and that’s, like, allll the time! this looks delicious and i’m going to make it! one of my go-to salads is a lemony chickpea mediteranean extravaganza.

    1 can chickpeas, rinsed
    1 clove garlic (duh!), smashed and chopped roughly
    1 shallot, minced
    1/2 lemon
    1 bundle of parsley*, chopped
    2 tblspn. olive oil
    1/2 cup freshly grated (good) parmasean

    now that you have all the ingredients you have to carefully follow the next steps: mix it up! ya, yaa mix it up! mix it good! mix it up! ya yaa. ok, well I do have a few tidbits. I start with the smashed garlic first, throw that in the bowl, add the shallots then the juice of the lemon. so that they have time to macerate in the acid. from there, add chickpeas, olive oil, s&p, parsley. mix. parmesean last. but, like, i’m not trying to micromanage you so do it however you like.

    *i’ll use mint, basil, thyme or whatever herb i have laying around (or in my garden, yes that’s right!) usually i like to use two herbs in combination. i love mint and basil together

    **um, also i just made this tonight and i added some really good anchovies, you know how i like those. oh, and chili. i always add chili. caliente!

    • akonrad September 23, 2011 at 1:11 am #

      Oh we are so in love

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: