Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 442.2 Kcal (1851 kJ) | ||
| Calories from fat | 210.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.44g | 36% | |
|---|---|---|---|
| Sodium | 522.19mg | 22% | |
| Potassium | 335.16mg | 7% | |
| Total Carbs | 47.69g | 16% | |
| Sugars | 0.51g | 2% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 11.3g | 23% | |
| Vitamin C | 17.3mg | 29% | |
| Iron | 2.5mg | 14% | |
| Calcium | 82.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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