Ingredients
- 1 onion
- 1 clove garlic
- 15 oz garbanzo beans
- 2 c rice (hot cooked)
- 1 c butternut squash (diced)
- 1 c chicken broth
- 1/2 c raisins
- 2 tb peanut oil
- 1 ts turmeric (ground)
- 1 ts cinnamon (ground)
- 1/2 ts ginger (ground)
- 1 slice onion
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.
