Lemony Chickpea Stir-Fry

Ingredients

• 2 tablespoons ghee or extra-virgin olive oil
• 1 small onion or a couple shallots, sliced
• 1 cup cooked chickpeas, canned is fine
• 1 cup chopped kale, spinach, or other hearty green
• 1 red pepper, roasted, skinned, and chopped
• 2 small zucchini, cut into half moons
• Zest and juice of 1/2 lemon

Directions

1. Warm 1 tablespoon of the olive oil or ghee in a large skillet over medium-high heat, then add a generous pinch of salt. Stir in the chickpeas and cook them until they start to take on color, then add the onion or shallot. Let it all keep cooking until the chickpeas are a rich golden brown.
2. Add the greens and cook just until they soften and wilt. Transfer the contents of the skillet to a large plate.
3. In that same skillet, warm the remaining oil or ghee over medium heat. Add the zucchini and sauté until it has a little color, 1 to 2 minutes. Stir in the pepper and cook for an additional minute, then return the chickpea mixture to the pan.
4. Toss everything together, check the seasoning, and take the skillet off the heat. Add the lemon zest and juice, toss again, and serve with freshly cracked black pepper.