RECIPE DETAILS
Item ID: FS018
Serving Description: 3/8 Cup (4oz.)
Food Category: Vegetarian
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS018
Serving Description: 3/8 Cup (4oz.)
Food Category: Vegetarian
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Washington State Schools “Scratch Cooking” Recipe Book
Drained canned chickpeas yield: 65%
Cooked onion yields: 78%
Cooked bell peppers yield: 73%
Drained diced tomatoes yield: 66%
1. Drain and rinse chickpeas.
2. Julienne the peppers and onions.
3. Mince garlic.
Preparation
1. Over medium-high heat on a stovetop or in a tilt skillet, saute the onions and peppers until softened and fragrant.
2. Add the garlic and continue to saute for about 3-5 minutes.
3. Add all spices, stir to combine the flavors.
4. Add water and bring to a boil.
5. Reduce heat, stir in chickpeas and tomatoes and cook for 20 minutes. Final product has a medium thick curry consistency.
Serving
Serving = 3/8 cup (4oz.)
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: 1 | Calories: 85.45 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 0.9% | |
| Red Orange: 0.25 | Grains: 0 | Sodium: 340.73 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
