RECIPE DETAILS
Item ID: FS067
Serving Description: 3/8 Cup (6oz.)
Food Category: Vegetarian
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS067
Serving Description: 3/8 Cup (6oz.)
Food Category: Vegetarian
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Washington State Schools “Scratch Cooking” Recipe Book
Drained canned chickpeas yield: 65%
Cooked onion yields: 78%
Cooked bell peppers yield: 73%
Drained diced tomatoes yield: 66%
1. Drain and rinse chickpeas.
2. Mince garlic.
3. Dice onions and peppers.
Preparation
1. Heat oil in pan or skillet, add garlic and cook for 30 seconds.
2. Add onions, peppers, and salt. Cook until soft.
3. Add pepper and curry powder.
4. Add water and bring to a boil.
5. Reduce heat, stir in chickpeas and tomatoes and cook for 20 minutes. Final product has a medium thick curry consistency.
Serving
Serving = 3/8 cup (6oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.375 | Meat/Meat Alternative: 1.75 | Calories: 144.91 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 1.82% | |
| Red Orange: 0.25 | Grains: 0 | Sodium: 496.59 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0.125 |
