In large non-stick frying pan over medium-high heat, warm oil. Add onions and rosemary; cook, stirring frequently, for 2 to 3 minutes, or until tender. Stir in vegetable stock and chopped tomatoes. Cook for 3 to 4 minutes or until all liquid has evaporated. Stir in chick-peas, tomato bits and vinegar; cook for 1 to 2 minutes, or until heated through. Serves 4.