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Рецепт Sweet Potato And Chickpea Saute

by Global Cookbook

Ингредиенты

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

Инструкции

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. 5 min.
6. Makes 2 large servings.
7. NOTES :
8. I found which 6 ounces of pared sweet potato was about half of one large.
9. . 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.
10. I let this broth cold a bit before it was time to add in it to the skillet.
11. If this is not the only side dish, the recipe should serve at least 3.
12. cover).
13. I made this for the first time tonight, after I realized which the only fresh vegetables left in the kitchen were one sweet potato and several onions.
14. I would not class this as superb, but it tastes OK and is filling.
15. The hardest part for me was cutting up the sweet potato into little cubes. I thought about heating it in the microwave oven a bit to soften it, but then throw away

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