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.