i am still here

I've just been taking a little break from serious cooking. J-Cat is away this week, I'm still recovering from the sensory assault of Monday night's My Bloody Valentine concert, and the constant blowing of cold air onto the back of my head at work has made me so congested that I can't taste much of anything. So I'm taking the opportunity to eat something healthy, since my taste buds can't really tell the difference anyway. I'm kidding, what I can taste of this dish is pretty darn good, so I'd be more than happy to eat it even on a good day. I found this recipe on yet another fantastic cooking blog that makes this one look like ass - 101 Cookbooks.



Reasons I like this recipe:
1. It has chickpeas. I will eat anything with chickpeas.
2. Lemony.
3. Rice and stuff, perfect together.
4. Best made with ghee, and I'm looking for any excuse to cook with ghee lately.
5. Quick, easy, satisfying.

Recipe after the jump:

LEMONY CHICKPEA STIR-FRY
From 101 Cookbooks

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

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. I loved it served over brown rice.