• Chop the onions
• Mince the garlic
• Boil the rice (1:2)
• Soak beans over night if dried.

1. Cook onions and garlic in oil in 3 quart saucepan, stirring frequently until tender, about 7 minutes.

* If using uncooked garbazo beans add before the squash, and allow to cook for 20 minutes then add squash.

2. Add remaining ingredients except garbanzo beans and rice. Heat to boiling. Reduce heat. Cover and cook until squash is tender, about 8 minutes.

*Acorn squash may also be used.

3. Stir in garbanzo beans / chick peas. Serve over rice.