Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.02 Kcal (837 kJ) | ||
| Calories from fat | 109.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.13g | 19% | |
|---|---|---|---|
| Cholesterol | 18.94mg | 6% | |
| Sodium | 14.78mg | 1% | |
| Potassium | 327.56mg | 7% | |
| Total Carbs | 15.45g | 5% | |
| Sugars | 3.32g | 13% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 10.37g | 21% | |
| Vitamin C | 24.2mg | 40% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.6mg | 14% | |
| Calcium | 149.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 138.09 Kcal (578 kJ) | ||
| Calories from fat | 75.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.37g | 19% | |
|---|---|---|---|
| Cholesterol | 13.08mg | 6% | |
| Sodium | 10.21mg | 1% | |
| Potassium | 226.14mg | 7% | |
| Total Carbs | 10.67g | 5% | |
| Sugars | 2.29g | 13% | |
| Dietary Fiber | 2.54g | 15% | |
| Protein | 7.16g | 21% | |
| Vitamin C | 16.7mg | 40% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.8mg | 14% | |
| Calcium | 103.3mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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