Ingredients
- 1 onion
- 1 clove garlic
- 350 gr garbanzo beans
- 240 gr rice (hot cooked)
- 230 gr butternut squash (diced)
- 240 ml chicken broth
- 85 gr raisins
- 30 ml peanut oil
- 3 gr turmeric (ground)
- 3 gr cinnamon (ground)
- 1 gr ginger (ground)
- 1 slice onion
Cook onions and garlic in oil in 3 litre 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.
