RECIPE DETAILS
Item ID: PF009
Batch Quantity: 96
Serving Size: 3/4
Serving Measure: CUP
Serving Description: 3/4 cup or 7.5 oz weight
Nutrition Link: 80371
Food Category: Vegetarian
HACCP: VEGA
HACCP Process Category: SameDay
Recipe Source: PF
RECIPE DETAILS
Item ID: PF009
Batch Quantity: 96
Serving Size: 3/4
Serving Measure: CUP
Serving Description: 3/4 cup or 7.5 oz weight
Nutrition Link: 80371
Food Category: Vegetarian
HACCP: VEGA
HACCP Process Category: SameDay
Recipe Source: PF
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe source: Chef Ann Foundation Plant Forward
Canned chickpeas yield 65%
Canned diced tomatoes yield 66% but reserve liquid for recipe
Canned sliced jalapenos yield 61%
Cooked onions yield 78%
Preparation
1. Heat oil in a large skillet over medium heat.
2. Add chili powder and curry powder to skillet and warm for 1-2 minutes until fragrant.
3. Add chopped onions, garlic, and ginger and saute for 3-5 minutes until fragrant.
4. Once soft, puree mixture with an immersion blender until smooth. Tomato liquid can be added to help puree.
5. Add tomatoes and cook for another 2-3 minutes.
6. Stir enough tomato liquid into the mixture to get a thick gravy, bring to a boil and stir the chickpeas into the gravy. Reduce heat to medium and cook until chickpeas are heated through, 5-7 minutes.
7. Stir in baby spinach at the last minute just to wilt.
8. Garnish with cilantro
Serving
1 serving is 3/4 cup (6 oz spoodle) or 7.5 oz weight.
Serve over rice.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.25 | Meat/Meat Alternative: 2 | Calories: 169.12 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 2.11% | |
| Red Orange: 0.25 | Grains: 0 | Sodium: 578.99 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
