RECIPE DETAILS
Item ID: 1946193
Serving Description: 0.75 Cup (7.5 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Beans, Vegan, Gluten Free
Allergens: None
RECIPE DETAILS
Item ID: 1946193
Serving Description: 0.75 Cup (7.5 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Beans, Vegan, Gluten Free
Allergens: None
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. Recipes and crediting may be incomplete. Please verify using your own process before implementing. We’re working to resolve this quickly; we apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Onion: 78%
-
Garbanzo Beans, canned: 65% (drained)
- Jalapeño, slices, canned: 61% (drained)
Pre-Preparation
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Wash all produce as needed.
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Peel and chop onions, garlic, and ginger.
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Chop jalapeños and cilantro.
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Drain and rinse garbanzo beans.
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Drain diced tomatoes, reserving the liquid.
Preparation
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Heat oil in a large skillet or tilt skillet over medium to low heat.
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Add chili powder and curry powder; warm 1-2 minutes until fragrant.
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Add onions, garlic, and ginger. Sauté 3-5 minutes until aromatic and softened.
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Stir in cilantro, salt, and drained diced tomatoes.
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Purée the mixture in the skillet with an immersion blender until smooth.
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While puréeing, add reserved tomato liquid as needed to achieve a smooth, thick gravy consistency.
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Simmer 2-3 minutes to thicken.
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Bring to a boil, add drained chickpeas, then reduce the heat to medium and cook 5-7 minutes until heated through.
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Remove from heat, add spinach, and stir to wilt.
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Hold hot until service at 140°F or higher.
Serving
Serving size: ¾ cup (7.5 oz)
Recipe Source: Boulder Valley School District Food Services
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 | 0.25 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 | 194.62 kcal |
| Total Fat | 5.71 gm |
| Saturated Fat | 0.69 gm |
| Trans Fat | 0.00* gm |
| Sodium | 382.49 mg |
| Carbohydrates | 29.10 gm |
| Fiber | 10.17 gm |
| Sugars | 3.71* gm |
| Added Sugars | 0.00* gm |
