Moroccan Garbanzo Beans with Raisins
Why I Love This Recipe
Turmeric gives the squash sensational yellow color. This is a dramatic dish of many textures: grains of rice and smooth squash, tender beans and chewy raisins.
Ingredients You'll Need
1 large onion, sliced
1 medium onion, chopped
1 clove garlic, finely chopped
2 tablespoons peanut oil
1 cup diced acorn or butternut squash
3 cups vegetable broth
1/2 cup raisins
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 can (15 ounces) garbanzo beans (chick-peas), drained
1 cup uncooked rice
Directions
Saute onions and garlic in oil in 4 quart saucepan, stirring frequently, until tender, about 7 minutes. Add remaining ingredients except garbanzo beans. Heat to boiling; reduce heat to simmer. Cover and cook until squash is tender and rice is cooked, about 20 minutes. (add addtional broth if needed) Stir in garbanzo beansand serve.
