Chickpea and Tomato Stew

• 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 4 cloves garlic, minced
• 1 tsp. ground cumin
• 1 tsp. garam masala
• 1 yellow pepper, cut into strips
• 1 can (28 oz.) diced tomatoes, drained
• 1 can (19 oz.) chickpeas (garbanzo beans), rinsed
• 2 cups loosely packed baby arugula

1. Heat dressing in large saucepan on medium-high heat.
2. Add onions and garlic; cook 5 min.
3. or until crisp-tender, stirring frequently.
4. Stir in seasonings; cook and stir 1 min.
5. Add peppers; cook 3 min., stirring frequently.
6. Stir in tomatoes and chickpeas; cover.
7. Simmer on low heat 15 to 18 min.
8. or until peppers are tender and mixture is thickened, stirring occasionally.
9. Remove from heat.
10. Stir in arugula.

tomato vinaigrette, onion, garlic, ground cumin, garam masala, yellow pepper, tomatoes, chickpeas, arugula

Taken from www.kraftrecipes.com/recipes/chickpea-tomato-stew-186216.aspx (may not work)