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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
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. Stir in garbanzo beans. Serve over rice.
Yields 4 servings.
