Moroccan Garbanzo Beans With Raisins Recipes

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MOROCCAN GARBANZO BEANS WITH RAISINS

Enjoy these wonderful garbanzo beans with raisins that can be served over rice - ready in just 20 minutes that's perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 13



Moroccan Garbanzo Beans with Raisins image

Steps:

  • Cook rice in water as directed on package.
  • Meanwhile, in 3-quart saucepan, heat oil over medium heat. Add sliced onion, chopped onion and garlic; cook about 7 minutes, stirring occasionally, until onions are tender. Stir in remaining ingredients except garbanzo beans.
  • Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until squash is tender. Stir in beans; heat thoroughly. Serve over rice.

Nutrition Facts : Calories 470, Carbohydrate 88 g, Cholesterol 0 mg, Fat 1/2, Fiber 11 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 11 g, TransFat 0 g

1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
1 tablespoon peanut or vegetable oil
1 large onion, sliced
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 cup diced acorn or butternut squash
1/4 cup raisins
1 cup vegetable broth
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 can (15 to 16 oz) garbanzo beans, drained, rinsed

MOROCCAN GARBANZO BEANS WITH RAISINS

I love this combo of beans and squash for its well-balanced flavors. It is also fast and inexpensive (YAY!). Plan ahead & precook dried garbanzos for even greater frugality. Any number of winter squash work well here. We are eating the last of our Long Island Cheese squash we stored over the winter in the garage. It is a large tasty squash that keeps well & works in savory as well as sweet dishes. This recipe came as an email from Bear on [gourmet-recipes-from-around-the-world]. Leftover roasted squash works well in this recipe. Serve with rice to provide complete protein and a nice side of kale for a healthy economical fast meal.

Provided by Busters friend

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13



Moroccan Garbanzo Beans With Raisins image

Steps:

  • Cook onions and garlic in oil in 3-quart saucepan, stirring frequently, until tender, about 7 minutes.
  • Add remaining ingredients except garbanzo beans.
  • Heat to boiling; reduce heat.
  • Cover and cook until squash is tender, about 8 minutes. If using leftover roasted squash, heat until warmed through.
  • Stir in garbanzo beans.
  • Simmer 5 minutes then serve with fresh rosemary or parsley scattered across servings.

1 large onion, sliced
1 medium onion, chopped
1 garlic clove, minced
2 tablespoons peanut oil
1 cup acorn, diced (or any winter squash)
1 cup chicken broth
1/2 cup raisins
1 teaspoon turmeric, ground
1 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
15 ounces garbanzo beans (1 can, drained)
1 tablespoon rosemary, fresh, minced (optional)
2 tablespoons parsley, minced (optional)

VEGAN MOROCCAN COUSCOUS WITH RAISINS AND VEGETABLES

A hearty vegetable stew with couscous for a crowd that is naturally vegan. Couscous is the staple food of much of North Africa, where it is often served topped with tender, colorful vegetables, drenched in delicious gravy and spiced with a traditional hot chile sauce called harissa.

Provided by Norma MacMillan

Categories     World Cuisine Recipes     African

Time 1h30m

Yield 8

Number Of Ingredients 30



Vegan Moroccan Couscous with Raisins and Vegetables image

Steps:

  • Heat olive oil in a large stockpot over medium heat. Add onions and 1/2 of the garlic and cook until slightly softened, about 5 minutes. Stir in cumin, chile powder, cinnamon, turmeric, cloves, coriander, and ginger and cook for a few seconds. Add vegetable stock, tomatoes with their juice, pumpkin, sweet potato, celery, carrot, turnip, and green beans. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until vegetables are just tender, 15 to 20 minutes.
  • Stir in remaining garlic, zucchini, and garbanzo beans. Cook until vegetables are very tender, about 15 minutes.
  • Meanwhile, combine couscous and raisins in a large bowl and cover with boiling water. Mix well to moisten the couscous. Set aside to soak for 5 minutes.
  • Ladle 2 cups of cooking liquid from the vegetable stew over the couscous mixture. Cover and set aside to soak for 10 minutes. Cover stew to keep warm.
  • Ladle 1 1/4 cups hot cooking liquid from the vegetables into a bowl. Stir in cilantro, lemon juice, and cumin. Add chile sauce.
  • Reheat stew if necessary. Fluff up couscous with a fork and mound on a platter or large bowl. Sprinkle with orange flower water and cinnamon. Ladle some of the vegetable stew over the couscous and serve the rest separately. Serve with the chile sauce mixture on the side.

Nutrition Facts : Calories 394.8 calories, Carbohydrate 75 g, Fat 6.9 g, Fiber 8.8 g, Protein 10.9 g, SaturatedFat 0.9 g, Sodium 590.7 mg, Sugar 19.7 g

3 tablespoons extra-virgin olive oil
2 large onions, chopped
4 cloves garlic, chopped, divided
4 teaspoons ground cumin
1 teaspoon chile powder
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon ground cloves
½ teaspoon ground coriander
½ teaspoon ground ginger
6 cups vegetable stock
1 (14.5 ounce) can diced tomatoes
½ pound pumpkin, cut into chunks
1 small sweet potato, cut into chunks
2 stalks celery, sliced
1 carrot, cut into chunks
1 turnip, cut into chunks
3 ½ ounces fresh green beans, cut into 1/2 inch pieces
salt and freshly ground black pepper to taste
1 zucchini, cut into chunks
1 (14 ounce) can garbanzo beans, drained
10 ½ ounces couscous
1 cup raisins
1 cup boiling water
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1 teaspoon ground cumin
2 teaspoons hot chile sauce
1 tablespoon orange flower water, or more to taste
1 pinch ground cinnamon

COUSCOUS WITH GARBANZO BEANS AND GOLDEN RAISINS

Categories     Pasta     Side     Vegetarian     Quick & Easy     High Fiber     Raisin     Chickpea     Healthy     Couscous     Bon Appétit     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 6



Couscous with Garbanzo Beans and Golden Raisins image

Steps:

  • Finely grate enough peel from lemon to measure 1 1/2 teaspoons; set lemon peel aside. Squeeze enough juice from lemon to measure 2 tablespoons. Combine 2 cups water, lemon juice, garlic oil and ground cinnamon in medium saucepan. Bring to boil. Simmer 1 minute. Remove from heat. Stir in 1 cup couscous. Cover and let stand until water is almost absorbed, about 5 minutes. Mix in garbanzo beans, golden raisins and reserved lemon peel. Cover and let stand 5 minutes longer. Fluff couscous with fork. Season to taste with salt and pepper. Transfer couscous to bowl and serve.

1 lemon
2 tablespoons garlic oil
1/2 teaspoon ground cinnamon
1 cup couscous
1 15-ounce can garbanzo beans (chickpeas), rinsed, drained
1/2 cup golden raisins

MOROCCAN CARROTS

Want a nice side dish and don't want to heat up the kitchen? Great dinner idea for those hot summer nights.

Provided by bfr610

Categories     Side Dish     Vegetables     Carrots

Time 2h15m

Yield 4

Number Of Ingredients 9



Moroccan Carrots image

Steps:

  • Combine carrots, garbanzo beans, and raisins together in a bowl.
  • Whisk olive oil, lemon juice, cumin, chili powder, salt, and ground black pepper together; stir into carrot mixture. Marinate carrot mixture for 2 hours. Serve with crumbled feta cheese.

Nutrition Facts : Calories 307.2 calories, Carbohydrate 47.9 g, Cholesterol 8.3 mg, Fat 10.4 g, Fiber 7.8 g, Protein 8.3 g, SaturatedFat 2.5 g, Sodium 538.2 mg, Sugar 14.6 g

4 large carrots, peeled and grated
1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed
½ cup raisins
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon cumin
½ teaspoon chili powder
salt and ground pepper to taste
¼ cup crumbled feta cheese

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