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Moroccan Garbanzo Beans with Raisins

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Submitted by Spoons

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 1
EACH EACH ONIONS
sliced
1 1
EACH EACH ONIONS
chopped
1 1
CLOVE CLOVE GARLIC
2 3E+1
TABLESPOONS ML PEANUT OIL
1 237
CUP ML BUTTERNUT SQUASH
diced *
1 237
CUP ML CHICKEN BROTH
½ 118
1 5
TEASPOON ML TURMERIC
ground
1 5
TEASPOON ML CINNAMON
ground
½ 2.5
TEASPOON ML GINGER
ground
15 433.5
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
chickpeas
2 473
CUPS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 333g (11.7 oz)
Amount per Serving
Calories 415 19% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 430mg 18%
Total Carbohydrate 25g 25%
Dietary Fiber 7g 29%
Sugars g
Protein 22g
Vitamin A 115% Vitamin C 29%
Calcium 10% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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