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Moroccan Garbanzo Beans with Raisins



  • 1 large onion, sliced
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons peanut oil
  • 1 cup diced acorn or butternut squash
  • 1 cup chicken broth
  • 1/2 cup raisins
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 (15 ounce) can garbanzo beans, drained
  • 2 cups hot cooked rice


  1. Cook onions and garlic in oil in 3-quart saucepan, stirring frequently, until tender, about 7 minutes.
  2. Add remaining ingredients except garbanzo beans and rice. Heat to boiling; reduce heat. Cover and cook until squash is tender, about 8 minutes.
  3. Stir in garbanzo beans.
  4. Serve over rice.

Yields 4 servings.


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