CHICKPEA MASALA

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%

1. Wash all fresh produce.
2. Chop onions, garlic, jalapenos, ginger, and cilantro.
3. Drain tomatoes, reserving liquid.
4. Drain and rinse garbanzo beans.

Preparation

1. Heat oil in a large skillet over medium/low 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 vegetables are soft, add cilantro, salt, and tomatoes.
5. Puree all ingredients in the skillet with an immersion blender until smooth.
6. Add reserved tomato liquid while pureeing to help make smooth consistency.
7. Cook for an additional 2-3 minutes until sauce is the consistency of a thick gravy.
8. Bring up to a boil and add in drained chickpeas.
9. Reduce heat to medium and cook until chickpeas are heated through - About 5-7 minutes or until internal temperature reaches 140 degrees.
11. Remove from heat and add spinach.
12. Mix to combine and wilt spinach.
13. Hold uncovered in hotbox at 140 degrees F until service.

Serving

Serving = 3/4 cup (7.5oz)