RECIPE DETAILS
Item ID: 1951833
Serving Description: 0.375 Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Beans, K-8, Vegan, Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1951833
Serving Description: 0.375 Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Beans, K-8, Vegan, Vegetarian
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Chickpeas (canned), drained: 65%
-
Onions, cooked: 78%
-
Bell peppers, cooked: 73%
-
Diced tomatoes, canned, drained: 66%
Pre-Preparation
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Drain and rinse chickpeas.
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Wash and julienne bell peppers and onions.
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Wash and mince garlic.
Preparation
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Over medium-high heat on a stovetop or in a tilt skillet, sauté onions and peppers until softened and fragrant.
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Add garlic and continue to sauté for about 3 to 5 minutes.
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Add all spices and stir to combine.
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Add water and bring to a boil.
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Reduce the heat, stir in chickpeas and drained diced tomatoes, and cook for about 20 minutes, or until the internal temperature reaches 150°F. The final product should have a medium-thick curry consistency.
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Cover and hold hot until service at 140°F or higher.
Serving
Serving size: 3/8 cup (4 oz)
Recipe Source:
Washington State Schools’ “Scratch Cooking” Recipe Book
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0.25 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 1 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 85.16 kcal |
| Total Fat | 1.71 gm |
| Saturated Fat | 0.19 gm |
| Trans Fat | 0.00 gm |
| Sodium | 159.70 mg |
| Carbohydrates | 14.45 gm |
| Fiber | 5.20 gm |
| Sugars | 2.73* gm |
| Added Sugars | 0.00* gm |
