| 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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