PF009 - CHICKPEA MASALA

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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: VEGA
  • HACCP Process Category: SameDay

Ingredients

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
PF009 - CHICKPEA MASALA

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