Quantities Ingredients
1/2 c.
|
Olive oil
|
1 c.
|
Yellow onions, minced
|
1 Tbsp.
|
Dried thyme
|
1/2 c.
|
Red pepper, chopped
|
1/2 c.
|
Black raisins
|
2 cans (1 lb. each)
|
Garbanzos, drained and rinsed
|
1/2 tsp.
|
Salt
|
1/2 c.
|
White wine vinegar
|
1 Tbsp.
| Sugar |
Preparation Procedures:
1.
Heat oil in saucepan. Add onions and thyme. Cook over low heat,
covered, until onions are tender and lightly colored, about 25 minutes.
2. Add chopped red peppers. Cook for 10 more minutes.
2. Add chopped red peppers. Cook for 10 more minutes.
3. Add raisins and garbanzos. Cook for 5 more minutes, stirring.
4. Season with salt. Transfer to a bowl. Pour the vinegar and sugar over the hot mixture. Let cool to room temperature. Cover and refrigerate for at least 24 hours before serving.