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.

. 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 didnt 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.

cover).

I made this for the first time tonight, after I realized that the only fresh vegetables left in the kitchen were one sweet potato and several onions.

I would not class this as superb, but it tastes OK and is filling.

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 discard

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