Moroccan Garbanzo Beans With Raisins Recipes

MOROCCAN GARBANZO BEANS WITH RAISINS

Moroccan Garbanzo Beans With Raisins image

I love this combo of beans and squash for its well-balanced flavors. It is also fast and inexpensive (YAY!). Plan ahead & precook dried garbanzos for even greater frugality. Any number of winter squash work well here. We are eating the last of our Long Island Cheese squash we stored over the winter in the garage. It is a large tasty squash that keeps well & works in savory as well as sweet dishes. This recipe came as an email from Bear on [gourmet-recipes-from-around-the-world]. Leftover roasted squash works well in this recipe. Serve with rice to provide complete protein and a nice side of kale for a healthy economical fast meal.

Provided by Busters friend

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

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)

Steps:

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

MOROCCAN GARBANZO BEANS WITH RAISINS

Moroccan Garbanzo Beans with Raisins image

Enjoy these wonderful garbanzo beans with raisins that can be served over rice - ready in just 20 minutes that's perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 13

Ingredients

1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
1 tablespoon peanut or vegetable oil
1 large onion, sliced
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 cup diced acorn or butternut squash
1/4 cup raisins
1 cup vegetable broth
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 can (15 to 16 oz) garbanzo beans, drained, rinsed

Steps:

Cook rice in water as directed on package.
Meanwhile, in 3-quart saucepan, heat oil over medium heat. Add sliced onion, chopped onion and garlic; cook about 7 minutes, stirring occasionally, until onions are tender. 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 thoroughly. Serve over rice.

Nutrition Facts : Calories 470, Carbohydrate 88 g, Cholesterol 0 mg, Fat 1/2, Fiber 11 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 11 g, TransFat 0 g

COUSCOUS WITH GARBANZO BEANS AND GOLDEN RAISINS

Couscous with Garbanzo Beans and Golden Raisins image

Categories Pasta Side Vegetarian Quick & Easy High Fiber Raisin Chickpea Healthy Couscous Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 lemon
2 tablespoons garlic oil
1/2 teaspoon ground cinnamon
1 cup couscous
1 15-ounce can garbanzo beans (chickpeas), rinsed, drained
1/2 cup golden raisins

Steps:

Finely grate enough peel from lemon to measure 1 1/2 teaspoons; set lemon peel aside. Squeeze enough juice from lemon to measure 2 tablespoons. Combine 2 cups water, lemon juice, garlic oil and ground cinnamon in medium saucepan. Bring to boil. Simmer 1 minute. Remove from heat. Stir in 1 cup couscous. Cover and let stand until water is almost absorbed, about 5 minutes. Mix in garbanzo beans, golden raisins and reserved lemon peel. Cover and let stand 5 minutes longer. Fluff couscous with fork. Season to taste with salt and pepper. Transfer couscous to bowl and serve.

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