RECIPE DETAILS
Item ID: 1951832
Serving Description: 0.75 Cup (8 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: 9-12, Beans, Vegan, Vegetarian, Gluten Free
Allergens: None
RECIPE DETAILS
Item ID: 1951832
Serving Description: 0.75 Cup (8 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: 9-12, Beans, Vegan, Vegetarian, Gluten Free
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
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Garbanzo Beans (Chickpeas), canned: 65% (drained)
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Diced Tomatoes, canned: 66% (drained)
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Bell Pepper: 73%
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Onion: 78%
Pre-Preparation
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Drain and rinse chickpeas.
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Drain diced tomatoes.
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Wash produce as needed.
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Thinly slice bell peppers and onions.
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Mince garlic.
Preparation
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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.
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Add garlic and continue to sauté for about 1 to 2 minutes or until fragrant.
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Stir in the salt, pepper, and curry powder.
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Add water and bring to a boil.
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Reduce heat to a simmer, then stir in chickpeas and drained diced tomatoes.
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Cook for about 20 minutes or until the internal temperature reaches 150°F and the liquid has a medium-thick curry consistency.
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Cover and hold hot until service at 140°F or higher.
Serving
Serving size: ¾ cup (8 oz)
Suggested serving utensil: spoodle
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 | 0.5 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 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 | 170.32 kcal |
| Total Fat | 3.42 gm |
| Saturated Fat | 0.39 gm |
| Trans Fat | 0.00 gm |
| Sodium | 320.14 mg |
| Carbohydrates | 28.90 gm |
| Fiber | 10.40 gm |
| Sugars | 5.45* gm |
| Added Sugars | 0.00* gm |
