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
1. In a large skillet, heat one tablespoon of the olive oil or ghee over medium-high heat and stir in a good pinch of salt. Add the chickpeas and sauté until beginning to color, then add the onion or shallot. Continue cooking until the chickpeas are deeply golden. Add greens and cook until wilted, then remove everything in the skillet onto a large plate.
2. Heat the remaining oil or ghee in the same skillet over medium heat, and sauté the zucchini until lightly browned, 1 to 2 minutes. Add the pepper and cook for an additional minute, then add the chickpea mixture back in.
3. Mix well, taste for seasoning, and remove from the heat. Add the lemon zest and juice, and toss well. Serve with freshly cracked black pepper.