Chick-Peas with Sun-Dried Tomatoes

1 small red onion, sliced crosswise and separated into rings
1/2 tsp rosemary, dried, crumbled
1 tomato, medium, chopped
2 1/2 cup chick-peas, canned, rinsed and drained
1 tbsp olive oil
1/2 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.

Servings: 4
Source: CDC