Moroccan garbanzo beans with raisins
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion, sliced | |
| 1 | Onion, chopped | |
| 1 | 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 |
Directions
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.