Good Enough to Eat... Again! -- Chickpea Deliciousness

It's a new year, and that means that many of us have made resolutions that we won't try hard enough to keep. Mine? To keep cooking, and to expand my repertoire of healthy, light dishes. Goodness knows I eat indulgent meals often enough, so I think a bit of balance will go a long way. To kick off the year with such a start, I tried out this fantastic chickpea-based recipe--it's vegetarian, but packed with protein nonetheless. And with some chicken on the side, it's a hearty meal for strict carnivores. Packaged up in tupperware, it reheats quite nicely after a day or two, too!



Lemony Chicken Stirfry
closely adapted from Serious Eats



What You'll Need...

4 tbsp. olive oil
3 shallots, diced
2 cups cooked chickpeas (canned is fine)
2 cups chopped kale (spinach would be fine too)
1 red pepper, chopped
1 zucchini, sliced and halved
1 lemon

What You Do...

1. Heat 2 tbsp. olive oil and sautee chickpeas with a hearty pinch of salt. Add shallot and sautee until the chickpeas start to turn golden in color. Add in the kale and cook until wilted; remove from heat. (Note: the more you cook the chickpeas, the more they develop this wonderful nutty flavor... it's an unexpected treat!)

2. Heat remaining oil, sautee zucchini and red pepper for about 3 minutes or until just cooked. Add the chickpea mixture, zest from most of the lemon, and juice from half the lemon. Mix them all together, remove from heat and finish with salt and pepper to taste.