*  Exported from  MasterCook  *
 
                      Sweet Potato and Chick-Pea Sauté
 
 Recipe By     : Weight Watchers Meals in Minutes Cookbook, p. 173
 Serving Size  : 2    Preparation Time :0:25
 Categories    : Low Fat                          Vegetables
                 Legumes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      teaspoons     margarine -- [or canola oil]
    1      cup           chopped onions
    6      ounces        sweet potato -- pared
                          -- cut in 1/2 cubes
      1/2  cup           chicken broth -- canned
                         ready to serve
    1      teaspoon      fresh lemon juice
    4      ounces        chickpeas, canned -- rinsed and drained
      1/8  teaspoon      thyme -- leaves
      1/4  teaspoon      lemon peel -- grated
    1      dash          pepper
 
 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.
 
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 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 1/2 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).