Moroccan Garbanzo Beans With Raisins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love this combo of beans and squash for its well-balanced flavors. It is also fast and inexpensive (YAY!). Plan ahead & precook dried garbanzos for even greater frugality. Any number of winter squash work well here. We are eating the last of our Long Island Cheese squash we stored over the winter in the garage. It is a large tasty squash that keeps well & works in savory as well as sweet dishes. This recipe came as an email from Bear on [gourmet-recipes-from-around-the-world]. Leftover roasted squash works well in this recipe. Serve with rice to provide complete protein and a nice side of kale for a healthy economical fast meal. Ingredients:
1 large onion, sliced |
1 medium onion, chopped |
1 garlic clove, minced |
2 tablespoons peanut oil |
1 cup acorn, diced (or any winter squash) |
1 cup chicken broth |
1/2 cup raisins |
1 teaspoon turmeric, ground |
1 teaspoon cinnamon, ground |
1/2 teaspoon ginger, ground |
15 ounces garbanzo beans (1 can, drained) |
1 tablespoon rosemary, fresh, minced (optional) |
2 tablespoons parsley, minced (optional) |
Directions:
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.
3. Heat to boiling; reduce heat.
4. Cover and cook until squash is tender, about 8 minutes. If using leftover roasted squash, heat until warmed through.
5. Stir in garbanzo beans.
6. Simmer 5 minutes then serve with fresh rosemary or parsley scattered across servings.
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