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Chick-Peas with Sun-Dried Tomatoes

Chick-Peas with Sun-Dried Tomatoes


Chick-Peas with Sun-Dried Tomatoes

Preparation Time: 15 minutes
Number of Servings:
4 Cups of Fruits and Vegetables Per Person: 1


  • 1 red onion, small, 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


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 chick-peas, tomato bits and vinegar; cook for 1 to 2 minutes, or until heated through.

Nutrition Facts
Chick-Peas with Sun-Dried Tomatoes
Serving Size 1/4 recipe
Amount Per Serving
Calories 200 Calories from Fat 50
  % Daily Value (DV)*
Total Fat 6g 9%
 Saturated Fat 1g 3%
 Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 490mg 20%
Total Carbohydrate 28g 9%
  Dietary Fiber 7g 28%
  Sugars 4g  
Protein 9g
Vitamin A 6%
Vitamin C 15%
Calcium 6%
Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet.

Diabetic Exchange**

Fruit: 0
Vegetables: 1
Meat: 0
Milk: 0
Fat: 1
Carbs: 2
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

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