Prep 10 mins
Cook 35 mins
Slightly Middle Eastern, makes a good first course arranged on lettuce leaves! From Silver Palate Cookbook.
- 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
- 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.
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.
This is a delicious chickpea recipe. It's quick and easy to make with well-developed flavours. I agree with Toni, the raisins really make this dish. Thanks for a good one Sharon!
I really enjoyed this one both fresh from the stove and after letting it marinade overnight. To add a bit more color, I used my mandoline to slice up 1/4 cup of carrot coins which I cooked along with the onions. I was a little shy about the raisins but found they were nicely balanced by the vinegar. To cut the fat and calories, I initally sauteed the onions in 1/4 cup of olive oil then added another 1/4 cup of water after 10 minutes. Common technique for those watching our fat intake -- and it worked well here. This has endless variations as it would work well adding zucchini to the dish or changing up the seasoning. Thanks Sharon!