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.