Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Chick-Peas With Sun-Dried Tomatoes
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- #102385
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 small red onion, sliced crosswise and separated into rings
1/2 teaspoon rosemary, dried, crumbled
1 tomato, medium, chopped
2 1/2 cups chickpeas, canned, rinsed and drained
1 tablespoon olive oil
1/2 cup vegetable stock, low-sodium
1 tablespoon balsamic vinegar
2 tablespoons 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 stock and chopped tomatoes. Cook for 3 to 4 minutes, or until all the liquid has evaporated.
Stir in the chickpeas, tomato bits and vinegar. Cook for 1 to 2 minutes or until heated through.
added by
EnchantedParrot
nutrition data
Nutritional data has not been calculated yet.
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