1/4 cup olive oil
1/2 cup dry white wine or vegan cooking wine
2 tablespoon red wine vinegar
1 clove garlic, peeled and flattened
1/2 teaspoon each basil and thyme
1/2 teaspoon each salt and pepper
2 cans chickpeas, rinsed and drained
1 small onion, peeled, sliced, separated
In a medium saucepan, bring first set of ingredients to boil, then simmer for 10 minutes. Add chickpeas and onions. Cover and simmer for 5 minutes.