Marinated Garbanzo Salad
|Olive oil||1⁄2 Cup (8 tbs) (Best Quality)|
|Finely minced yellow onions||1 Cup (16 tbs)|
|Dried thyme||1 Tablespoon|
|Coarsely chopped red pepper||1⁄2 Cup (8 tbs)|
|Dark raisins||1⁄2 Cup (8 tbs)|
|Garbanzos||2 Pound, drained, rinsed (2 1 Pound Cans, About 3 1/2 Cups)|
|White wine vinegar||1⁄2 Cup (8 tbs)|
Heat the olive oil in a saucepan.
Add the onions and thyme and cook over low heat, covered, until onions are tender and lightly colored, about 25 minutes.
Add chopped red pepper and cook for another 5 minutes.
Add raisins and garbanzos and cook for another 5 minutes, stirring occasionally.
Do not overcook the garbanzos or they will become mushy.
Season with salt, transfer to a bowl, and pour the vinegar over the hot mixture.
Let vegetables cool to room temperature, then cover and refrigerate for at least 24 hours before serving.