Chick Peas With Sun Dried Tomatoes
|Olive oil||1 Tablespoon|
|Red onion||1 Small, thinly sliced crosswise and separated into rings|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
|Low sodium vegetable stock||1⁄2 Cup (8 tbs)|
|Tomato||1 Medium, chopped|
|Canned chickpeas||2 1⁄2 Cup (40 tbs), rinsed and drained|
|Sun dried tomato bits||2 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
In a large nonstick skillet 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 tomato.
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.