West Coast Chick Peas
Created by Let's Go to The MarketServes: 4
Course: Side Dishes
Diet: Vegan
Season(s): Spring, Summer, Fall
Ingredients
- 1 small red onion, sliced crosswise and separated into rings.
- 1/2 teaspoon dried rosemary
- 1 medium tomato, chopped
- 2 1/2 cups canned chickpeas, drained and rinsed
- 1 tablespoon olive or cooking oil
- 1/2 cup vegetable stock
- 1 tablespoon vinegar
- 2 tablespoons diced sun-dried tomatoes
Instructions
In a large non-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 chickpeas, sun-dried tomato and vinegar; cook for 1 to 2 minutes, or until heated through.
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