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Ingredients
- 2 tsp Margarine, [or possibly canola oil]
- 1 c. Minced onions
- 6 ounce Sweet potato, pared, cut in 1/2" cubes
- 1/2 c. Chicken broth, canned, ready to serve
- 1 tsp Fresh lemon juice
- 4 ounce Chickpeas, canned, rinsed and liquid removed
- 1/8 tsp Thyme, leaves
- 1/4 tsp Lemon peel, grated
- 1 dsh Pepper
Directions
- 1. In a 10-inch non-stick skillet heat margarine [or possibly heat canola oil - my preference], add in onions and saute/fry over high heat, till translucent/soft, about 1 minute.
- 2. Add in sweet potato and cook over medium-high heat, stirring occasionally, for 2 min.
- 3. Add in chicken broth and lemon juice and stir to combine. Reduce heat to medium; cover and let simmer for 5 min.
- 4. Add in chick-peas, thyme, lemon peel, and pepper and stir to combine; cover and let simmer till mix is heated through and liquid is absorbed, about 5 min.
- Makes 2 large servings.
- NOTES :
- 1. I found which 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 c. 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 cold a bit before it was time to add in it to the skillet.
- 3. If this is not the only side dish, the recipe should serve at least 3.
- 4. The source: Weight
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 2 servings | |
| Calories 188 | |
| Calories from Fat 40 | 21% |
| Total Fat 4.61g | 6% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 344mg | 14% |
| Potassium 462mg | 13% |
| Total Carbs 32.47g | 9% |
| Dietary Fiber 5.9g | 20% |
| Sugars 5.69g | 4% |
| Protein 5.18g | 8% |
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