RECIPE DETAILS
Item ID: FS067
Serving Description: 3/4 Cup (8oz.)
Food Category: Vegetarian
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS067
Serving Description: 3/4 Cup (8oz.)
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. Wash and julienne the peppers and onions.
3. Wash and mince garlic.
Preparation
1. Over medium-high heat on a stovetop or in a tilt skillet, saute the onions and peppers until softened and fragrant.
2. Add the garlic and continue to saute for about 3-5 minutes.
3. Add all spices, stir to combine the flavors.
4. Add water and bring to a boil.
5. Reduce heat, stir in chickpeas and tomatoes and cook for 20 minutes, or until the internal temp reaches 150 degrees F. Final product has a medium thick curry consistency.
6. Transfer to 4″ pans for service.
7. Cover and hold hot above 140 degrees F until service.
Serving
Serving = 3/4 cup (8oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.625 | Meat/Meat Alternative: 2 | Calories: 128.12 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 0.93% | |
| Red Orange: 0.5 | Grains: 0 | Sodium: 531.24 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0.125 |
