Chick-Peas with Sun-Dried Tomatoes

[Guest guest]

Chick-Peas with Sun-Dried Tomatoes

 

1 red onion, small, sliced crosswise and separated into rings

1/2 tsp. rosemary, dried, crumbled

1 medium tomato chopped

2 1/2 cups chick-peas, canned, rinsed and drained

1 tbsp. olive oil

1/2 cup vegetable stock

1 tbsp. balsamic vinegar

2 tbsps. sun-dried tomato bits

 

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.

Makes 4 servings.

Calories 130, Fat 4g, Cholesterol 0mg, Sodium 320mg,

Carbohydrate 19g, Fiber 5g.

Points 2.