Lemony Chickpea Stir Fry Recipes
LEMONY CHICKPEA STIR-FRY (VEGAN AND YUM)
I found this recipe a few days ago on one of my foodie blogs, made it almost immediately, and I now have a new favorite. I'll be making this many times over until I'm sick of it, if that can be possible. Many years ago I used to be a vegan and went carnivore, but if I had had this around, I might have stuck with it a little longer. I alter the recipe here and there, and have posted a few changes. The original recipe states that this is for 4, but I could just graze on this all day long.
Provided by Mirj2338
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the 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 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.
Nutrition Facts : Calories 197.5, Fat 10.1, SaturatedFat 1.6, Sodium 199, Carbohydrate 20.1, Fiber 4.4, Sugar 2.7, Protein 9.1
LEMONY CHICKPEAS
These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice. -April Strevell, Red Bank, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender., Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice. , Freeze option: Do not prepare rice until later. Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve with rice.
Nutrition Facts : Calories 433 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 76g carbohydrate (10g sugars, Fiber 12g fiber), Protein 13g protein.
LEMONY CHICKPEA STIR-FRY
Make and share this Lemony Chickpea Stir-Fry recipe from Food.com.
Provided by dicentra
Categories Beans
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- 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 : Calories 387.6, Fat 19.3, SaturatedFat 9.1, Cholesterol 32.8, Sodium 400, Carbohydrate 40.9, Fiber 8.8, Sugar 4.5, Protein 18.2
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