Title: Moroccan Garbanzo Beans with Raisins
Categories: Vegetable
Yield: 4 Servings
| 1 | | Onion, sliced |
| 1 | | Onion, chopped |
| 1 | | Clove garlic |
| 2 | tb | Peanut oil |
| 1 | c | Diced butternut squash |
| 1 | c | Chicken broth |
| 1/2 | c | Raisins |
| 1 | ts | Ground turmeric |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground ginger |
| 15 | oz | Garbanzo beans (chick-peas) |
| 2 | c | 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.