Recipe Summary:

Preparation Time: 15 minutes

Number of Servings: 4

Cups of Fruits and Vegetables Per Person: 0.75

Ingredients:
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 low-sodium vegetable stock
1 Tbsp balsamic vinegar
2 Tbsp sun-dried tomato bits

Directions:
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 vegetable 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.

Nutrition Facts

Chick-Peas with Sun-Dried Tomatoes
Serving Size 1/4 recipe