chick peas with sun dried tomatoes

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* Exported from MasterCook *

 

Chick Peas with Sun Dried Tomatoes

 

Recipe By :CDC: 5 A Day

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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1 red onion -- small, sliced crosswise and separated into

rings

1/2 teaspoon rosemary -- dried, crumbled

1 tomato -- medium, chopped

2 1/2 cup canned chickpeas -- rinsed

1 tablespoon olive oil

1/2 cup vegetable stock -- low-sodium

1 tablespoon balsamic vinegar

2 tablespoons 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.

 

Nutritional analysis per serving: Calories 217, Fat 6g, Calories from Fat 26%,

Cholesterol 0mg, Fiber 6g, Sodium 77mg.

 

 

Source:

" www.5aday.gov and www.cdc.gov/nccdphp/dnpa/5ADay/ "

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Per Serving (excluding unknown items): 245 Calories; 7g Fat (23.9% calories from

fat); 11g Protein; 37g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 247mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.

 

NOTES : Serves 4, each serving equals one 5 A Day serving

 

Nutr. Assoc. : 0 0 0 0 0 0 0 1447