1 (11 ounce) can garbanzo beans, drained
1 white onion, diced
1 cup Mexican-style beans
2 tablespoons lemon juice
1 teaspoon ground black pepper
4 medium tomatoes, diced
2 medium onions, chopped
1 medium cucumber, sliced
1 medium cut green onion, sliced
2 tablespoons dried oregano
1 cup raisins
Place garbanzo beans into a medium bowl; drain.
Meanwhile, in a large bowl, mix brown sugar, 1/4 cup olive oil, onion powder, black pepper, cornstarch and lemon juice. Pour mixture into a medium container, sealing the top. Pour pasta mixture into marinade.
Heat vegetable oil in electric stove-top medium heat. Saute remaining ingredients for about 2 minutes.
Return spaghetti mixture to pot over high heat; add tomatoes and onions. Cover, reduce heat to low, and simmer for 5 minutes, stirring occasionally.
Stir in vegetables, celery powder, oregano and raisins and cook for a moment more. Reduce heat and add marinade. Bring to a boil, stirring frequently, adding tomato puree before adding to liquid, mixing well. Cook, pulsing continuously, for 4 to 5 minutes.
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