| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | American | Low fat, Vegetables, Legumes | 2 | servings |
INGREDIENTS
| 2 | ts | Margarine; [or canola oil] |
| 1 | c | Chopped onions |
| 6 | oz | Sweet potato; pared, cut in 1/2" cubes |
| 1/2 | c | Chicken broth; canned, ready to serve |
| 1 | ts | Fresh lemon juice |
| 4 | oz | Chickpeas; canned, rinsed and drained |
| 1/8 | ts | Thyme; leaves |
| 1/4 | ts | Lemon peel; grated |
| 1 | ds | Pepper |
INSTRUCTIONS
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 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). Recipe by: Weight Watchers Meals in Minutes Cookbook, p. 173 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Aug 26, 1998, converted by MM_Buster v2.0l.
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