Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Sweet potatoes (up to 5) |
| \N can | Chick peas, drained and rinsed |
| 1 \N | Handful of frozen peas |
| \N \N | Onion |
| 1 tablespoon | Olive oil |
| \N \N | Cumin |
| \N \N | Ginger |
| \N \N | Cinnamon |
| \N \N | Chicken soup broth |
| 1 large | Tomatoes (up to 2) |
Recipies from Virtual
Jerusalem. Here are some recipies I found at the above address in Israel.
These are the two I selected but there are several more.
Sweet Potatoes: Saute onions in olive oil until light brown. Add cut up potatoes, chick peas and spices. When starts getting dry, add 3 tbsp of chicken soup broth, tomatoes and peas. Cover and let cook until sweet potatoes are tender. Cous-Cous: Put couscous in bowl and add 1½ cups clear chicken broth. Let stand for about 5 minutes until cous-cous is tender. Saute couscous in olive oil for 3-4 minutes, stirring constantly.
Add chopped fresh parsley (you can even add artichoke stem pieces if you are also serving artichokes).
Posted to JEWISH-FOOD digest V97 #039 by Exelynn@... on Feb 3, 1997.