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Moroccan Garbanzo Beans With Raisins moroccan, vegetables 1 onion, sliced 1 onion, chopped 1 clove garlic 2 tablespoon peanut oil 1 cup diced butternut squash 1 cup chicken broth 1/2 cup raisins 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 15 oz garbanzo beans (chick-peas) 2 cup 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. Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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