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  • edithpan6

Moroccan Garbanzo Beans with Raisins

Yield: ~1 hotel pan


6 cups uncooked brown rice

12 cups water

¾ cup vegetable oil

3 large onions, sliced

10 garlic cloves, minced

3-4 lbs. diced acorn or butternut squash

3 cups raisins

8 cups vegetable broth

4 tbsp. ground turmeric

4 tbsp. ground cinnamon

2 tbsp. ground ginger

6 15-ounce cans garbanzo beans, drained, rinsed

Salt and pepper as needed.

Cook rice, set aside and keep warm.

Heat oil over medium heat. Add onions, and garlic, and cook about 7 minutes, stirring occasionally. Stir in remaining ingredients except garbanzo beans.

Heat to boiling, reduce heat; cover and simmer about 8 minutes, stirring occasionally until squash is tender. Stir in beans; heat through. Season as needed with salt and pepper. Serve over rice.

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