Moroccan Garbanzo Beans

2 medium onions, chopped
1 clove garlic, minced
2 TBS peanut oil
1 cup diced acorn or butternut squash
1 cup chicken broth
1/2 cup raisins
1 tps ground turmeric
1 tsp ground cinnamon
1/2 tsp ground ginger
1 pound garbanzo beans (chick-peas)
2 cups hot cooked rice

A Regular Guys Recipe

Saute onions and garlic in peanut oil using a 3 quart saucepan.  When tender, about 7 minutes, add chicken broth, squash, raisins, and spices.  Heat to boiling and then reduce heat and cook until squash is tender, about 8 minutes.   Stir in garbanzo beans and simmer a few mintues until the beans are heated.  Serve over the cooked rice.

Serves 4