I wish I could give credit for this recipe but I really don’t know which cookbook it came from.
1 onion, sliced
1 bulb fennel, thinly sliced
1/2 jar (7 oz) roasted peppers, sliced
1 can (16 oz) chickpeas, drained
1/2 Tbsp vegetable oil
1/2 Tbsp. balsamic vinegar
1/4 tsp. dried rosemary, thyme or oregano
salt & pepper to taste
Saute onion and fennel until soft. Add vinegar and continue to cook until golden brown (about 5 min). Add pepper, chickpeas & herbs. Cover and simmer until flavors blend, about 30 minutes.