SPD

Moroccan Garbanzo Beans

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This Moroccan dish features garbanzo beans, butternut squash and raisins!

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Chicago

Time needed

20 min preparation

Ingredients

  • 1 1/3 C. uncooked regular long-grain white rice
  • 2 2/3 C. water
  • 1 Tbs. peanut or vegetable oil
  • 1 lg. onion, sliced
  • 1 med. onion, chopped (1/2 C.)
  • 1 clove garlic, finely chopped
  • 1 C. diced acorn or butternut squash
  • 1/4 C. raisins
  • 1 C. vegetable broth
  • 1 tsp. ground turmeric
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1 15-oz. can garbanzo beans, drained, rinsed

Directions

Cook rice in water as package directs. Meanwhile, in 3-quart saucepan, heat oil over medium heat. Add sliced onion, chopped onion and garlic; cook about 7 minutes, stirring occasionally, until onions are tender. Stir in remaining ingredients except garbanzo beans. Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until squash is tender. Stir in beans; heat thoroughly. Serve over rice.