Monday, November 24, 2008

Lemon Chickpea Stir Fry

Adapted from 101 Cookbooks

Ahhh, this stirfry was so light and lemony!  I made enough for 6 and we ate the whole thing, which means Ben definitely liked it.  

8 oz Chicken pieces (may substitute tofu)
2 Tbsp Olive Oil
1 small Onion
1 clove Garlic
1 cup cooked Chickpeas (aka Garbanzo Beans)
1 cup Kale, chopped
1 medium Zuchinni
1 tsp Lemon Pepper
1 Lemon, using the zest and juice

Heat 1 Tbsp olive oil and saute chicken until cooked through.  Remove from pan and set aside in a large bowl.  Next saute onion and garlic, add a pinch of salt, the lemon pepper and the chickpeas.  Saute until chickpeas are golden and crusty, then add the chopped kale and cook for a minute more.    Remove mixture from heat and combine with chicken in the large bowl.  In the same skillet heat olive oil and saute zucchini for two or three minutes, just until they start to get soft but still have a bite to them.  Add to chicken mixture, stir in lemon juice and zest, and salt (if needed).  Serve with rice.     

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