Sweet potato and chick-pea saute

2 servings

Ingredients

Quantity Ingredient
2 teaspoons Margarine; [or canola oil]
1 cup Chopped onions
6 ounces Sweet potato; pared, cut in 1/2\" cubes
½ cup Chicken broth; canned, ready to serve
1 teaspoon Fresh lemon juice
4 ounces Chickpeas; canned, rinsed and drained
⅛ teaspoon Thyme; leaves
¼ teaspoon Lemon peel; grated
1 dash Pepper

Directions

1. In a 10-inch non-stick skillet melt margarine [or heat canola oil - my preference], add onions and saute over high heat, until translucent, about 1 minute.

2. Add sweet potato and cook over medium-high heat, stirring occasionally, for 2 minutes.

3. Add chicken broth and lemon juice and stir to combine. Reduce heat to medium; cover and let simmer for 5 minutes.

4. Add chick-peas, thyme, lemon peel, and pepper and stir to combine; cover and let simmer until mixture is heated through and liquid is absorbed, about 5 minutes.

Makes 2 large servings.

NOTES : 1. I found that 6 ounces of pared sweet potato was about half of one large. 2. I have no canned ready-to-serve chicken broth, so I boiled ½ cup of water, then stirred in some Knorr Chicken Bouillon concentrate.

I didn't measure but gauged the necessary amount by the similarity to the strength of the scent of real chicken broth. I let this broth cool a bit before it was time to add it to the skillet. 3. If this is not the only side dish, the recipe should serve at least 3. 4. The source: Weight Watchers Meals in Minutes Cookbook, New American Library, Penguin Books, 1989, ISBN 0-453-01020-2 (hard cover).

Recipe by: Weight Watchers Meals in Minutes Cookbook, p. 173 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Aug 26, 1998, converted by MM_Buster v2.0l.

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