| 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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