1 Onion, sliced

1 Onion, chopped

1 Clove garlic

2 tb Peanut oil

1 c Diced butternut squash

1 c Chicken broth

1/2 c Raisins

1 ts Ground turmeric

1 ts Ground cinnamon

1/2 ts Ground ginger

15 oz Garbanzo beans (chick-peas)

2 c Hot cooked rice

Cook onions and garlic in oil in 3 quart saucepan, stirring frequently until tender, about 7 minutes. Add remaining ingredients except garbanzo beans and rice. Heat to boiling. Reduce heat. Cover and cook until squash is tender, about 8 minutes. (Note: acorn squash may also be used). Stir in garbanzo beans. Serve over rice.