Marinated Garbanzo Salad

1. 1

   Heat the olive oil in a saucepan.

2. 2

   Add the onions and thyme and cook over low heat, covered, until onions are tender and lightly colored, about 25 minutes.

3. 3

   Add chopped red pepper and cook for another 5 minutes.

4. 4

   Add raisins and garbanzos and cook for another 5 minutes, stirring occasionally.

5. 5

   Do not overcook the garbanzos or they will become mushy.

6. 6

   Season with salt, transfer to a bowl, and pour the vinegar over the hot mixture.

7. 7

   Let vegetables cool to room temperature, then cover and refrigerate for at least 24 hours before serving.

8. 8

   Allow to return to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.