Moroccan Garbanzo Beans with Raisins
4 servings
Ingredients
- 1 1 ⁄3 cups uncooked regular long-grain white rice
- 2 2 ⁄3 cups water
- 1 tablespoon peanut or vegetable oil
- 1 large onion sliced
- 1 medium onion chopped (1⁄2 cup)
- 1 clove garlic finely chopped
- 1 cup diced seeded peeled acorn or butternut squash
- 1 ⁄4 cup raisins
- 1 cup vegetable broth
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 ⁄2 teaspoon ground ginger
- 1 can 15 oz garbanzo beans, drained, rinsed
Instructions
- Cook rice in water as directed on package.
- 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.
Notes & Wine Advice
Garbanzo, chickpea, ceci. This bean with many names has a culinary history that is shared by the cultures of the Mediterranean, the Middle East, India and Mexico. Unlike most cooked legumes, this nutty-flavored bean has a firm texture.
Nutrition values
Calories: 530 kcal