Moroccan Chickpeas with Raisins

Moroccan ChickpeasRarely, does a vegetarian recipe come along that I love. Well, maybe I spoke or “wrote” to soon. I love cheese pizza. My chickpea curry is a staple recipe.  I can quite happily eat a whole pan of sautéed mushrooms all on my lonesome. Broccoli cheese soup, grilled cheese, all rank high in my books. This one though. SO much flavour. I served it with coconut rice on the side. I love that too. Okay, maybe meat is over rated. Maybe I do love the occasional vegetarian cuisine. This one I will be making again and again, and then again. The only thing I changed was to sprinkle with cayenne pepper, and even then I only did that to my individual portion so it is totally optional.

Recipe from Betty Crocker Vegetarian Cooking

  • 1 Tbsp. vegetable oil
  • 2 medium onions
  • 1 clove garlic, minced- I at least doubled this, if not more. Basically just use a big scoop of minced garlic
  • 1 cup diced butternut squash – I used frozen. Already diced. Super easy.
  • 1/4 cup raisins
  • 1 cup vegetable broth
  • 1 tsp. turmeric
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1 can chickpeas, drained
  • Hot rice for serving, I used coconut.
  1. Peel onions. Dice one onion. Slice one onion.
  2. Heat oil in large skillet. Add onions and garlic. Cook until onion is tender. As soon as onions start to turn brown add next 6 ingredients.
  3. Bring to a boil. Reduce heat to medium-low and cook, covered, for 8 minutes. Stir occasionally.
  4. Add chickpeas. Continue to heat until chickpeas are cooked through. Serve on top of rice. * Sprinkle with cayenne if desired.
  5. Eat and enjoy!

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