Monday, August 10, 2009

Heidi's Lemony Chickpea Stir-fry



WWHD?

Everyone has a celebrity crush (Anna & I both swoon over Jamie Oliver) and I think it's safe to say that these Two Blue Lemons also sweat Heidi Swanson pretty hard. For those of you who are not familiar with Heidi, she is a cookbook author (Super Natural Cooking) and blogger (101 Cookbooks) based out of San Francisco. Her style, from photography to book design, is friendly and simple, and her food is colorful, healthy, and delicious. So when I'm faced with a specific craving, or in this case an abundance of a specific vegetable, I ask myself "What Would Heidi Do?"

The markets are overflowing with summer squash and greens these days - leaving many people to ask what should I do with all of this? Heidi's Lemony Chickpea Stir-fry is the perfect answer as you can use any summer vegetable that is overtaking your fridge in place of the squash and any green in place of the kale.

Lemony Chickpea Stir-fry
from Heidi Swanson

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 (I used baked savory tofu)
1 cup of chopped kale
2 small zucchini, chopped
zest and juice of 1/2 a lemon (I used the whole lemon)

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.

8 comments:

  1. This was SO good! Heidi never fails!
    Yum... I just got hungry.

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  2. I need to tweak my celebrity crush. Silvio Rodríguez.

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  3. Oh that sounds so good, and I think I already have the ingredients!

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  4. Tee hee hee; we find ourselves asking the same question too: "What Would Heidi Do?" So, who is going to make the embroidered bracelets for us all to wear?

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  5. omg. made this last night. YUUUUUUUUUUM.

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  6. this sounds great, but my husband HATES zucchini (and squash). any suggestions for what I could substitute for it?

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  7. Hi Ann!
    Thanks for checking out Two Blue Lemons. Good question, this dish is very adaptable! Because you saute the vegetables for only a few minutes I'd suggest swapping the zucchini out with another quick-cooking veggie. Roasted red pepper would be good, or fresh summer corn (cut off the cob), mushrooms, or even green beans.
    Best of luck, I'm sure he'll love it!

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  8. I made this last night for dinner, it was so simple to make and I would use any excuse to pull out my wok. The lemon made the whole dish taste so refreshing and exactly what we needed. 3 cheers for 2 lemons.

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