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Moroccan Garbanzo Beans With Raisins

4 Servings
1 onion,sliced
1 onion,chopped
1 clove garlic
2 T peanut oil
1 c butternut squash,Diced
1 c chicken broth
1/2 c raisins
1 t turmeric,Ground
1 t cinnamon,Ground
1/2 t ginger,Ground
15 oz garbanzo beans (chick-peas)
2 c hot rice,Cooked

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.

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