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Garbanzo Beans with Vegetables

Source of Recipe

The Gluten-Free Gourmet Cooks Fast and Healthy


Recipe Introduction

This is the first recipe I have tried from my new cookbooks. It was very easy to make, which is exactly what a homeschooling mom of three is looking for. None of the ingredients is difficult to find even if you shop in a "normal" grocery store.

List of Ingredients

2 TBSP vegetable oil
1 clove garlic, minced
1 large onion, chopped (I use only 1/2 onion)
1 cup winter squash in 3/4" pieces (I used yellow, crook-necked squash)
1 cup vegetable broth (I used chicken)
Salt to taste if broth is unsalted
1 tsp sugar--optional(I did use it)
3/4 c raisins (I did not use any raisins)
1 tsp cinnamon
1 tsp turmeric (I used half as this was the first time I'd used the spice. I will probably use the full amt in the future.)
1/4 tsp powdered ginger
One 15-oz. can garbanzo beans, drained (& rinsed)
1 tsp lime juice (I did not have any so I did not use it)
6 cups cooked white rice (I used California Rice Trilogy from Trader Joe's)
(Sour cream)


Recipe

In a large saucepan or frypan, heat the oil and saute' the garlic and onions until the onions are translucent. Stir in the squash, broth, raisins, sugar, cinnamon, turmeric, and ginger. Cover and simmer about 8 minutes or until the squash is tender.

Add the garbanzo beans and simmer another 5 minutes. Add the lime juice and serve hot with white rice.

(We added about a TBSP of sour cream to each serving to add some fat since it would not be very filling otherwise. It definitely gave it a good flavor.)

Makes 4 to 5 servings.