A quick single-skillet stir-fry thrown together with ingredients picked up at the Slow Food Nation Marketplace. There are few things tastier than golden, crusty, pan-fried chickpeas - and this is where we start. It also features chopped kale, summer squash, and a bit of tofu. I should note that I used a great locally produced ghee as the cooking medium. It has a subtle, sweet nuttiness that pairs beautifully with chickpeas and withstands high cooking temperatures nicely. A kiss of lemon juice (and a bit of zest in the pan) at the end of the cooking process sets off a fragrant finale signaling to anyone in the vicinity that it is time to eat.
I also can’t resist throwing in a quick update about our new Kiva / 101 Cookbooks lending team. As of this moment we have more members than any other lending team(!). So exciting. Upload your pictures, fill out your profiles, and let’s keep this ball rolling the right direction - since my last post we’ve sponsored nearly $5000 in loans. For those of you who missed the original Kiva post, you can read more here.
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