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CHICKPEA MASALA

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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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