CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains, Meats |
Moroccan |
Vegetables |
4 |
Servings |
INGREDIENTS
1 |
|
Onion, sliced |
1 |
|
Onion, chopped |
1 |
|
Clove garlic |
2 |
tb |
Peanut oil |
1 |
c |
Diced butternut squash |
1 |
c |
Chicken broth |
1/2 |
c |
Raisins |
1 |
ts |
Ground turmeric |
1 |
ts |
Ground cinnamon |
1/2 |
ts |
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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