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.