Chickpeas with Sausage and Sun Dried Tomatoes

Makes 2-3 servings

4 ounces spicy sausage (I used Louisiana hot links), diced
1 tablespoon olive oil
1/2 small onion, chopped
1 large clove of garlic, roughly chopped
1-15 ounce can chickpeas, drained and rinsed
3-4 sundried tomatoes, thinly sliced
1 1/2 teaspoons red wine vinegar, or to taste
Kosher salt and fresh black pepper to taste
Parsley for garnish (optional)

Heat the oil in a heavy bottomed pan over medium heat, then add the onion and garlic. Cook, stirring occasionally, until the onion is softened but not browned. Stir in the sausage and cook until cooked through, 5-7 minutes.

Pour the mixture into a bowl and add the chickpeas and tomatoes. Season with vinegar, salt and pepper. Sprinkle with parsley. Serve warm.