Monday, June 27, 2011

Meganr's Chickpeas with Tempeh and Zucchini

The nutrition facts for Meganr's delicious vegetarian dish are at Calorie Count!

Chickpeas with Tempeh and Zucchini 

2 T olive oil, divided use
4 oz tempeh
3 T lemon juice
1 T lemon zest
1 C onion, minced
1 ½ C chickpeas, cooked
4 cloves garlic, minced
3 zucchinis, chopped
1 C fresh spinach, chopped


Cut up the tempeh into one inch slices and put into a bowl. Add the lemon juice and zest. Marinate for at least ½ hour.

In a large skillet over medium-high heat, add 1 T oil, chickpeas, and onions and stir until the chickpeas are golden and crusty. This will take about 10 minutes. When the chickpeas just start to get crusty, add the garlic and continue to sauté and stir for about a minute. Bits of the garlic will start to stick to the pan – this is a good thing! Make sure to scrape up the crusty bits and keep it in the sauté.

Remove the chickpea mix from the pan to a covered bowl, then heat the remaining oil in the pan and sauté the zucchini for three minutes. Add the chickpea mix back to the pan and stir in the tempeh. Cook until the tempeh is heated through – about two minutes.

Stir in the spinach and cook for one minute.

Put the mix into a serving bowl.


Meganr sometimes adds red chili flakes for a bit of bite and chopped almonds for extra crunch.

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