RECIPE DETAILS
Item ID: 1806143
Serving Description: 1.5 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Beans, Vegan, Gluten Free, Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1806143
Serving Description: 1.5 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Beans, Vegan, Gluten Free, Vegetarian
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
- Onion: 78%
- Jalapeño, slices, canned: 61% (drained)
- Cilantro: 84%
- Garbanzo Beans, canned: 65% (drained)
Pre-Preparation
-
Wash produce as needed.
-
Chop onions, garlic, jalapeños, ginger, and cilantro.
-
Drain tomatoes, reserving the liquid.
-
Drain and rinse garbanzo beans.
Preparation
-
Slightly purée tomatoes using an immersion blender, leaving slightly chunky.
-
Heat oil in a large skillet over medium-low heat.
-
Add chili powder and curry powder to the skillet. Heat for 1–2 minutes until fragrant.
-
Add chopped onions, garlic, jalapeños, and ginger. Sauté for 3–5 minutes until fragrant.
-
Once vegetables are soft, add cilantro, salt, and puréed tomatoes.
-
Purée all ingredients in the skillet with an immersion blender until smooth.
-
Add reserved diced tomato liquid while puréeing to help reach a smooth consistency.
-
Cook for an additional 2–3 minutes until the sauce has the consistency of a thick gravy.
-
Bring up to a boil and add drained chickpeas.
-
Reduce heat to medium and cook until chickpeas are heated through, about 5–7 minutes or until internal temperature reaches 140°F.
-
Remove from heat and add spinach.
-
Mix to combine and wilt spinach.
Serving
Serving size: 1½ cups (10.5 oz)
Recipe Source: Boulder Valley School District Food Service
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 | 0.5 cups |
| Vegetables, Red/Orange | 0.5 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0.5 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 | 179.83 kcal |
| Total Fat | 4.84 gm |
| Saturated Fat | 0.59 gm |
| Trans Fat | 0.00* gm |
| Sodium | 391.32 mg |
| Carbohydrates | 28.18 gm |
| Fiber | 9.76 gm |
| Sugars | 4.76* gm |
| Added Sugars | 0.00* gm |
