Moroccan Garbanzo Beans with Raisins
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| 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 |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
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.
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