Ingredients

Instructions

  1. Heat the olive oil in a saucepan.
  2. Add the onions and thyme and cook over low heat, covered, until onions are tender and lightly colored, about 25 minutes.
  3. Add chopped red pepper and cook for another 5 minutes.
  4. Add raisins and garbanzos and cook for another 5 minutes, stirring occasionally.
  5. Do not overcook the garbanzos or they will become mushy.
  6. Season with salt, transfer to a bowl, and pour the vinegar over the hot mixture.
  7. Let vegetables cool to room temperature, then cover and refrigerate for at least 24 hours before serving.
  8. Allow to return to room temperature before serving.