Moroccan garbanzo beans with raisins

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.

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