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.
Calories 248 Calories from Fat 51
% Daily Value*
Total Fat 6 g9%
Saturated Fat 0.78 g3.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 626.9 mg26.1%
Total Carbohydrates 42 g13.9%
Dietary Fiber 8.5 g34%
Sugars 5.2 g
Protein 9 g17.8%
Vitamin A 7.5% Vitamin C 22.6%
Calcium 7.3% Iron 16.8%
*Based on a 2000 Calorie diet