RECIPE DETAILS
Item ID: 1951833
Serving Size: ⅜ Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Beans, K-8, Vegan, Vegetarian, Gluten Free
Allergens: None
RECIPE DETAILS
Item ID: 1951833
Serving Size: ⅜ Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Beans, K-8, Vegan, Vegetarian, 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
- Garbanzo Beans (Chickpeas), canned: 65% (drained)
- Diced Tomatoes, canned: 66% (drained)
- Bell Pepper: 73%
- Onion: 78%
Pre-Preparation
- Drain and rinse chickpeas.
- Drain diced tomatoes.
- Wash produce as needed.
- Thinly slice bell peppers and onions.
- Mince garlic.
Preparation
- On a stovetop or in a tilt skillet set on medium-high heat, sauté onions and peppers for about 3 to 4 minutes or until softened.
- Add garlic and continue to sauté for about 1 to 2 minutes or until fragrant.
- Stir in the salt, pepper, and curry powder.
- Add water and bring to a boil.
- Reduce heat to a simmer, then stir in chickpeas and drained diced tomatoes.
- Cook for about 20 minutes or until the internal temperature reaches 150°F and the liquid has a medium-thick curry consistency.
- Cover and hold hot until service at 140°F or higher.
Serving
Serving size: 3/8 cup (4 oz)
Suggested serving utensil: spoodle
Recipe Source: Washington State Schools’ “Scratch Cooking” Recipe Book
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 | 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 | 160.07 mg |
| Carbohydrates | 14.45 gm |
| Fiber | 5.20 gm |
| Sugars | 2.73* gm |
| Added Sugars | 0.00* gm |
