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Chickpeas with Sun-Dried Tomatoes
Chickpeas with Sun-Dried Tomatoes

Category: Side Dish | Serves: 4

(153 ratings)

Nutrition Information:
Calories: 130
Protein: 6 g
Carbs: 19 g
Fat: 4 g
Saturated Fat: 0 g
Sodium: 320 mg
Fiber: 5 g

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Chickpeas with sun-dried tomatoes, broth and herbs make a savory side dish. Serve with brown rice and grilled chicken for a tasty meal.
1 small red onion, sliced crosswise and separated into rings
1/2 tsp rosemary, dried, crumbled
1 medium tomato chopped
2 1/2 cups chick-peas, canned, rinsed and drained
1 Tbsp olive oil
1/2 cup low-sodium vegetable stock
1 Tbsp balsamic vinegar
2 Tbsp sun-dried tomato bits
1 In a large no-stick frying pan over medium-high heat, warm the oil.
2 Add the onions and rosemary; cook, stirring frequently, for 2 to 3 minutes, or until tender. Stir in the stock and chopped tomatoes.
3 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.

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