Chick-Peas with Sun-Dried Tomatoes

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Chick-Peas with Sun-Dried Tomatoes

Preparation Time: 15 minutes

Number of Servings:
4 Cups of Fruits and Vegetables Per Person: 1


Ingredients

  • 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


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 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.