Moroccan Garbanzo Beans With Raisins

Our enemy knows that when he strikes the shepherd, the sheep will scatter (Matt. 26:31), and church leaders – even as the Lord Himself – are Satan’s special targets. The more faithful and fruitful a pastor is, the more his people need to pray for his strength and protection. He is more subject to the devil’s schemes to make him discouraged or self-satisfied, hopeless or superficially optimistic, cowardly or overconfident. Satan uses every situation – favorable or unfavorable, successful or unsuccessful – to try to weaken, distract, and discredit God’s gifted men in their work of “equipping of the saints for the work of service” (Eph. 4:12).

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Moroccan	Vegetables	4	Servings

INGREDIENTS

1		Onion, sliced
1		Onion, chopped
1		Clove garlic
2	T	Peanut oil
1	c	Diced butternut squash
1	c	Chicken broth
1/2	c	Raisins
1	t	Ground turmeric
1	t	Ground cinnamon
1/2	t	Ground ginger
15	oz	Garbanzo beans, chick-peas
2	c	Hot cooked rice

INSTRUCTIONS

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. (Note: acorn squash may also
be used). Stir in garbanzo beans. Serve over rice.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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