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
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
MsgID: 3129459
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Vinegar (30)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Vinegar (30)
Board: Daily Recipe Swap at Recipelink.com
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