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Ingredients
- 1 teaspoon fine grain sea salt
- 1 small onions or 1 small a couple shallot, sliced
- 8 ounces canned chick-peas
- 8 ounces extra firm tofu
- 1 cup of chopped kale
- 2 small zucchini, chopped
- 12 zest and a lemon, juice of
Method
- Spray 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, 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.
