Moroccan Garbanzo Beans with Raisins
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
sliced |
|
| 1 | each |
onions
chopped |
|
| 1 | clove |
garlic
|
|
| 2 | tablespoons |
peanut oil
|
|
| 1 | cup |
butternut squash
diced |
*
|
| 1 | cup |
chicken broth
|
|
| ½ | cup |
raisins, seedless
|
|
| 1 | teaspoon |
turmeric
ground |
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
ginger
ground |
|
| 15 | ounces |
chickpeas (garbanzo beans)
chickpeas |
|
| 2 | cups |
rice, cooked
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
sliced |
|
| 1 | each |
onions
chopped |
|
| 1 | clove |
garlic
|
|
| 3E+1 | ml |
peanut oil
|
|
| 237 | ml |
butternut squash
diced |
*
|
| 237 | ml |
chicken broth
|
|
| 118 | ml |
raisins, seedless
|
|
| 5 | ml |
turmeric
ground |
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
ginger
ground |
|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
chickpeas |
|
| 473 | ml |
rice, cooked
hot |
|
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.
Stir in garbanzo beans.
Serve over rice.
