Yield: 4 servings
Measure | Ingredient |
---|---|
1 \N | Onion, sliced |
1 \N | Onion, chopped |
1 \N | Clove garlic |
2 tablespoons | Peanut oil |
1 cup | Diced butternut squash |
1 cup | Chicken broth |
½ cup | Raisins |
1 teaspoon | Ground turmeric |
1 teaspoon | Ground cinnamon |
½ teaspoon | Ground ginger |
15 ounces | Garbanzo beans (chick-peas) |
2 cups | Hot cooked rice |
Cook onions and garlic in oil in 3 quart saucepan, stirring frequently until tender, about 7 minutes. Add remaining ingredients except garbanzo beans and rice. Heat to boiling. Reduce heat. Cover and cook until squash is tender, about 8 minutes. (Note: acorn squash may also be used). Stir in garbanzo beans. Serve over rice.