Lemony Chickpea Stirfry: Cop-Out Recipe Post

Yikes, I've been a while posting. Got busy with other stuff and posting to the ranch blog and lots of other excuses. To keep this going just for today, herewith a new recipe I recently tried that ended up a keeper.

Lemony Chickpea Stirfry

Got from this blog. Used tempeh instead of tofu and spinach instead of kale. Added garlic because I cannot cook without garlic.

3 servings

3 tbsp olive oil
1 cup onions, minced
1 1/2 cup chickpeas
3 zucchinis, chopped
3 cups spinach, raw
4 ounces tempeh
3 tbsp lemon juice
1 tbsp lemon zest
4 cloves garlic, minced

Cut up the tempeh into one inch slices and put into a bowl. Add 1 tablespoon of the olive oil and 2 tablespoons of the lemon juice, and the lemon zest. This needs to marinate a bit before putting into the skillet so do this first and then get the chickpeas going.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat and stir in the onion and chickpeas.

Saute until the chickpeas are deeply golden and crusty. This will take a good 10 minutes or so. When everything is just starting to get to the crusty stage, add in the garlic and continue to saute, stirring. Bits will start to stick to the pan, which is good. Make sure to scrape up the crusty bits and keep it in the saute because they're yummy.

Stir in the tempeh and cook just until the tempeh is heated through, just a minute or so.

Stir in the spinach and cook for one minute more.

Remove everything from the skillet into a large bowl 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, heat for a minute and remove from heat.

Stir in the remaining tablespoon of lemon juice.

Put back into the bowl and serve family style.

Per serving: 388 calories, 18.1 grams fat, 2.5 grams saturated fat, 42.6 grams carbohydrates, 12.4 grams dietary fiber , 6.7 grams sugars, 17.7 grams protein