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).
