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Vegetable Recipes• Chickpeas to Lentils • >  Chick Peas with Sun Dried Tomatoes



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Serves 4
Each serving equals 1/2 cup of fruit or vegetables


• red onion, small, sliced crosswise and separated into rings
• ½ tsp rosemary, dried, crumbled
• 1 tomato, medium, chopped
• 2½ cup chick-peas, canned, rinsed and drained
• 1 tbsp olive oil
• ½ cup vegetable stock, low-sodium
• 1 tbsp balsamic vinegar
• 2 tbsp 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.

Nutritional analysis per serving: Calories 217, Fat 6g, Calories from Fat 26%, Cholesterol 0mg, Fiber 6g, Sodium 77mg.

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