1. Cook onions and garlic in oil in 3-quart saucepan, stirring frequently, until tender, about 7 minutes. 2. Add remaining ingredients except garbanzo beans. 3. Heat to boiling; reduce heat. 4. Cover and cook until squash is tender, about 8 minutes. If using leftover roasted squash, heat until warmed through. 5. Stir in garbanzo beans. 6. Simmer 5 minutes then serve with fresh rosemary or parsley scattered across servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
