I love Heidi Swanson's recipes, and Lemony Chickpea Stir-fry is no exception. I left out the tofu and used extra chickpeas, but otherwise followed her recipe closely. Stir-frying the chickpeas really messed up our wok, which is an overpriced Calphalon disappointment made of anodized aluminum. Stuff always sticks and burns.
I love the idea of stir-frying chickpeas, to give a little variety from tofu. This was delicious and I'll definitely make it again. It would be nice to spice this up, too, with cayenne or fresh chiles or a cumin/smoked paprika mixture.
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