RECIPE DETAILS
Item ID: 1946193
Serving Size: ¾ Cup (7.5 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Beans, Vegan, Gluten Free
Allergens: None
RECIPE DETAILS
Item ID: 1946193
Serving Size: ¾ Cup (7.5 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Beans, Vegan, Gluten Free
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Onion: 78%
- Garbanzo Beans, canned: 65% (drained)
- Jalapeño, slices, canned: 61% (drained)
Pre-Preparation
- Wash all produce as needed.
- Peel and chop onions, garlic, and ginger.
- Chop jalapeños and cilantro.
- Drain and rinse garbanzo beans.
- Drain diced tomatoes, reserving the liquid.
Preparation
- Heat oil in a large skillet or tilt skillet over medium to low heat.
- Add chili powder and curry powder; warm 1-2 minutes until fragrant.
- Add onions, garlic, and ginger. Sauté 3-5 minutes until aromatic and softened.
- Stir in cilantro, salt, and drained diced tomatoes.
- Purée the mixture in the skillet with an immersion blender until smooth.
- While puréeing, add reserved tomato liquid as needed to achieve a smooth, thick gravy consistency.
- Simmer 2-3 minutes to thicken.
- Bring to a boil, add drained chickpeas, then reduce the heat to medium and cook 5-7 minutes until heated through.
- Remove from heat, add spinach, and stir to wilt.
- Hold hot until service at 140°F or higher.
Serving
Serving size: ¾ cup (7.5 oz)
Recipe Source: Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ¼ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 194.62 kcal |
| Total Fat | 5.71 gm |
| Saturated Fat | 0.69 gm |
| Trans Fat | 0.00* gm |
| Sodium | 382.49 mg |
| Carbohydrates | 29.10 gm |
| Fiber | 10.17 gm |
| Sugars | 3.71* gm |
| Added Sugars | 0.00* gm |
