Garbanzos with Sun-Dried Tomatoes

Preparation Time: 15 minutes

Servings: 4

Ingredients:
1 red onion, small, sliced crosswise and separated into rings
½ teaspoon rosemary, dried, crumbled
1 medium tomato, chopped
2½ cups garbanzos (chickpeas), canned, rinsed and drained
1 tablespoon olive oil
½ cup low-sodium vegetable stock
1 tablespoon balsamic vinegar
2 tablespoons sun-dried tomato bits

Directions:
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 vegetable stock and chopped tomatoes. Cook for 3 to 4 minutes, or until all the liquid has evaporated. Stir in the garbanzos, tomato bits and vinegar; cook for 1 to 2 minutes, or until heated through.



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