Recipe by Sharon123
Slightly Middle Eastern, makes a good first course arranged on lettuce leaves! From Silver Palate Cookbook.
Top Review by COOKGIRl
This was being taken to a picnic and I changed a few things around. First I caramelized the onions in a pinch of sugar for the time indicated. After they were done cooking, the onions were marinated with the vinegar, beans and bell pepper overnight. The next morning I added olive oil, fresh dill (in place of thyme which we don't like) and stirred. The salad was left out to be brought to room temperature so that the olive oil is clear again because it thickens once it's chilled. The raisins were stirred in last to avoid them plumping up and losing color. I forgot to purchase a red bell and had to use green. Red bell pepper is much better for presentation. Reviewed for Veg Tag/September.
- 1⁄2 cup best quality olive oil
- 1 cup finely minced yellow onion
- 1 tablespoon dried thyme
- 1⁄2 cup coarsely chopped red pepper
- 1⁄2 cup dark raisin
- 2 (1 lb) cans garbanzo beans, drained and rinsed,about 3 1/2 cups
- 1⁄2 teaspoon salt
- 1⁄2 cup white wine vinegar
Directions See How It's Made
- 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.
- Allow to return to room temperature before serving.