Sweet potatoes and chickpeas

I got this recipe from a co-worker and thought I'd share. It is a yummy, savory recipe with cinnamon. Good carbs and good fats, and fiber. Nice on a cool fall or winter day. Quick to make, too.

Two tablespoons olive oil
Half of a medium yellow or white onion, diced
Two sweet potatoes, diced
One 14.5 oz can of chickpeas (garbanzo beans)
Thyme
Cinnamon
Salt
A squeeze of lemon juice

Sautee the onions in the olive oil over medium-high heat. When the onions are starting to soften and turn clear, add the diced sweet potatoes and garbanzo beans and reduce to medium heat. Continue to stir. Don't let the mixture of ingredients get too dry. If needed, add a splash or two of water. Add a dash of thyme, a few dashes of cinnamon, a squeeze of lemon juice, and salt to taste. Continue to stir the mixture until the diced sweet potatoes begin to get mushy but don't completely lose their diced shape.

This recipe is very flexible. Adjust ingredients to your taste. Add or remove sweet potato or chickpeas until you find the ratio you enjoy.