Moroccan Garbanzo Beans With Raisins

• 1 large onion, sliced
• 1 medium onion, chopped
• 1 garlic clove, minced
• 2 tablespoons peanut oil
• 1 cup acorn, diced (or any winter squash)
• 1 cup chicken broth
• 1/2 cup raisins
• 1 teaspoon turmeric, ground
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon ginger, ground
• 15 ounces garbanzo beans (1 can, drained)
• 1 tablespoon rosemary, fresh, minced (optional)
• 2 tablespoons parsley, minced (optional)

1. Cook onions and garlic in oil in 3-quart saucepan, stirring frequently, until tender, about 7 minutes.
2. Add remaining ingredients except garbanzo beans.
3. Heat to boiling; reduce heat.
4. Cover and cook until squash is tender, about 8 minutes. If using leftover roasted squash, heat until warmed through.
5. Stir in garbanzo beans.
6. Simmer 5 minutes then serve with fresh rosemary or parsley scattered across servings.

onion, onion, garlic, peanut oil, acorn, chicken broth, raisins, turmeric, cinnamon, ginger, garbanzo beans, rosemary, parsley

Taken from www.food.com/recipe/moroccan-garbanzo-beans-with-raisins-355992 (may not work)