Recipe Source: PF
  • 96
  • 3/4
  • Serving Measure: CUP
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 3/4 cup or 7.5 oz weight
  • Nutrition Link: 80371
  • Food Category: Vegetarian
  • HACCP Process Category: SameDay


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe source: Chef Ann Foundation Plant Forward

    Canned chickpeas yield 65%
    Canned diced tomatoes yield 66% but reserve liquid for recipe
    Canned sliced jalapenos yield 61%
    Cooked onions yield 78%

  • Preparation Instructions:

    1. Heat oil in a large skillet over medium heat.
    2. Add chili powder and curry powder to skillet and warm for 1-2 minutes until fragrant.
    3. Add chopped onions, garlic, and ginger and saute for 3-5 minutes until fragrant.
    4. Once soft, puree mixture with an immersion blender until smooth. Tomato liquid can be added to help puree.
    5. Add tomatoes and cook for another 2-3 minutes.
    6. Stir enough tomato liquid into the mixture to get a thick gravy, bring to a boil and stir the chickpeas into the gravy. Reduce heat to medium and cook until chickpeas are heated through, 5-7 minutes.
    7. Stir in baby spinach at the last minute just to wilt.
    8. Garnish with cilantro

  • Serving Instructions:

    1 serving is 3/4 cup (6 oz spoodle) or 7.5 oz weight.
    Serve over rice.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.25 Meat/Meat Alternative: 2 Calories: 169.12
Dark Green: 0 Milk: 0 Sat. Fat: 2.11%
Red Orange: 0.25 Grains: 0 Sodium: 578.99
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Register to Download The Lunch Box Tools

Please help us keep The Lunch Box tools and resources free for all users by registering here! It will help us demonstrate to our supporters how this site is used in school food work.