Tuscan Chick Peas

2 large cans chick peas -- undrained 1 clove garlic -- whole 1 teaspoon rosemary 1 cup water

1/4 cup olive oil

1 TB wine vinegar

salt and pepper, to taste

Place chick peas in a sauce pan, add garlic, rosemary and 1 cup of water, and simmer for 10 minutes.

Remove chick peas with a large slotted spoon and place in a bowl. Dress with oil and vinegar; refrigerate.