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Lemon Chickpea Stir-fry

September 17, 2008

I was a little apprehensive about trying this recipe.  I wanted it to taste great, but I thought it might be bland.  I was wrong and the secret to making it flavorful is using seasoned tofu, which I’ve never really used before, but now I think I’ll be finding way to use all the flavors available.  This recipe is slightly modified from one on 101 Cookbooks and serves 4.


2 T olive oil

1 14 oz can chickpeas, drained and rinsed

1 package seasoned tofu, cut into 1/2″ dice(I used West Soy garlic and herb)

1 shallot, minced

2 large cloves garlic, minced

1 medium zucchini, cut into 1/2″ dice

1 yellow (summer) squash, cut into 1/2″ dice

1 bunch Swiss chard, spinach or kale, chopped

Juice and zest of 1/2 lemon

Salt and pepper, to taste

Grated Parmesan for sprinkling (optional)

Cooked brown rice or whole wheat pasta


Heat olive oil in a large non-stick skillet over medium high heat.  Add chickpeas and a sprinkling of salt and cook, turning occasionally, until browned and crispy, about 5-7 minutes.  Remove from pan.  Spray pan with non-stick spray and cook tofu until browned and crispy, about 5-7 minutes, then add to chickpeas.

Add more oil to pan if necessary and saute zucchini and squash until tender, about 3-4 minutes.  Add swiss chard and saute until wilted, about 2 minutes.  Add chickpeas and tofu back to pan, along with lemon zest and juice and cook until heated through.  Remove from heat, season with salt and pepper and serve over rice or pasta, along with optional Parmesan cheese.

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