Jump to Recipe Print Recipe

Moroccan Garbanzo Beans with Raisins

4 servings
Preparation Time: 20 minutes
Share on Facebook Print Recipe

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 / Tips / 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.

Nutritional Information

Calories: 530 kcal
————————————————————————————————–
Course Fruit / Rice / Vegetables
Cuisine Moroccan
Diets Vegetarian