Sweet Potato And Chick-pea Saute

Be sure that you live not idly, but in some constant business of a lawful calling, so far as you have bodily strength. Idleness is a constant sin, and labour is a duty. Idleness is but the devil’s home for temptation, and for unprofitable, distracting musings. Labour profiteth others and ourselves; both soul and body need it. Six days must thou labour, and must not eat “The bread of idleness.” (Prov. 31:13-27.) God hath made it our duty, and will bless us in His appointed way. I have known grievous, despairing melancholy cured and turned into a life of godly cheerfulness, principally by setting upon constancy and diligence in the business of families and callings.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats	American	Legumes, Low fat, Vegetables	2	Servings

INGREDIENTS

2	t	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	t	Fresh lemon juice
4	oz	Chickpeas, canned rinsed
		and drained
1/8	t	Thyme, leaves
1/4	t	Lemon peel, grated
1	ds	Pepper
3		e source: Weight Watchers Meals in Minutes Cookboo, New

INSTRUCTIONS

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. Add sweet potato and cook over medium-high heat,
stirring occasionally, for 2 minutes. Add chicken broth and lemon
juice and stir to combine. Reduce heat to medium; cover and let  simmer
for 5 minutes. 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
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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 249 Calories From Fat: 52 Total Fat: 5.8g Cholesterol: 0mg Sodium: 2432.8mg Potassium: 822mg Carbohydrates: 38g Fiber: 6.5g Sugar: 7g Protein: 11.7g