I just created this delicous stir fry for lunch! all made from locally grown, seasonal produce of course.

Autumn Stir-Fry

1 large sweet potato, cubed
1 medium red onion, sliced
1 red bell pepper, diced
4 cloved garlic sliced
1 cup cooked chickpeas, drained
2-3 inches fresh rosemary and oregano
a few dashes of salt and pepper

put all togehter in large frying pan with 2 Tbs olive oil and cook on medium heat, stiring occasionally until potatos are soft and browning. serve over a bed of fresh spinach or quinoa.

makes 2 servings, total prep and cooking time 15-20 minutes.