Chick-Peas with Sun-Dried Tomatoes
Makes: 4 servings


  • red onion, small, sliced crosswise and separated into rings
  • 1/2 t rosemary, dried, crumbled
  • tomato, medium, chopped
  • 2 1/2 c chick-peas, canned, rinsed and drained
  • 1 T olive oil
  • 1/2 c vegetable stock, low-sodium
  • 1 T balsamic vinegar
  • 2 T tomato bits, sun-dried

Preparation Instructions

In a large no-stick frying pan over medium-high heat, warm the oil. Add the onions and rosemary; cook, stirring frequently, for 2 to 3 minutes, or until tender. Stir in the stock and chopped tomatoes. Cook for 3 to 4 minutes, or until all the liquid has evaporated. Stir in the chick-peas, tomato bits and vinegar; cook for 1 to 2 minutes, or until heated through.

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