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Lemony Chickpea Stir-fry
- 2 tablespoon ghee or extra-virgin olive oil
- fine grain sea salt
- 1 small onion or a couple shallots, sliced
- 1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot of dried chickpeas)
- 8 ounces extra-firm tofu
- 1 cup of chopped kale
- 2 small zucchini, chopped
- zest and juice of 1/2 a lemon
Directions:View on 101 Cookbooks
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