Lemony chickpea

INGREDIENTS

• ¼ tsp black pepper
• ¼ tsp salt
• 2 tbsp olive oil
• 1 onion
• 16 oz chickpeas
• 8 oz tofu
• 1 cup kale
• 2 zucchinis
• 1 half lemon

TOOLS

• 1 knife
• 1 squeezer
• 1 skillet pan
• 1 zester
• 1 colander
• 1 paper towel
• 1 wooden spoon
• 1 plate

Zest half a lemon with a zester.

Squeeze the lemon with a squeezer.

Trim zucchinis and dice them. Peel and chop an onion. Then, cut tofu into cubes.

Rinse kale.

Drain the rinsed kale on a paper towel.

Chop the kale.

Rinse and drain chickpeas in a colander.

Heat 1 tbsp of olive oil in a skillet pan. Stir in onions, an eighth tsp of salt, and chickpeas with a wooden spoon for 6 minutes. Add tofu and kale to the pan. Mix everything together to get fried tofu with chickpeas and kale.

Transfer the fried tofu with chickpeas and kale to a plate.

Heat 1 tbsp of olive oil in a skillet pan. Stir in zucchini for 3 minutes with a wooden spoon. Transfer fried tofu with chickpeas and kale to the pan. Turn off the heat, mix in lemon juice, lemon zest, an eighth tsp of salt, and a quarter tsp of black pepper to get a lemony chickpea mixture.

Transfer the lemony chickpea to a plate.

It’s ready to be served !