Recipe - Moroccan Garbanzo Beans With Raisins

1 Onion, cut or sliced up
1 Onion, chopped
1 Clove garlic
2 tablespoon Peanut oil
1 cup Diced butternut squash
1 cup Chicken broth
One half cup Raisins
1 teaspoon Ground turmeric
1 teaspoon Ground cinnamon
One half teaspoon Ground ginger
15 ounce Garbanzo beans (chickpeas)
2 cup Hot cooked rice

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