Curried Chickpeas | Cooking for kids

Family Child Care

Ingredients	Amount / Measure	Notes

Garlic, raw ㅤ 1 tbsp.
Onions, raw chopped 5 1/8 oz.
Peppers, sweet, red, raw diced 5 1/8 oz.
Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained, rinsed in tap water ㅤ 1 lbs., 3 1/4 oz. ㅤ
Vegetable oil, palm kernel ㅤ 1 tbsp., 7/8 tsp. ㅤ
Salt, table ㅤ 1/4 tsp.
Spices, pepper, black ground 3/8 tsp.
Spices, cumin seed ground 5/8 tsp.
Spices, cinnamon, ground ㅤ < 1/8 tsp.
Spices, curry powder ㅤ 2 1/4 tsp.
Beverages, water, tap, municipal ㅤ 1/2 c., 1 tbsp., 1 7/8 tsp. ㅤ
Tomatoes, red, ripe, raw, year round average chopped or sliced 1 1/2 c., 1 tbsp. ㅤ

INSTRUCTIONS

Mince garlic, onions and bell peppers. Rinse and drain chickpeas. Set aside.
Heat oil, add garlic and cook for 30 seconds. Add onions, peppers, and salt. Cook until soft about 5-7 minutes.
Add pepper, cumin, cinnamon, and curry powder. Cook for 2 minutes.
Add water and bring to a boil. Reduce heat. Add chickpeas and diced tomatoes. Simmer for 20 minutes or until chickpeas are tender. Hold hot for service.

NUTRITION INFORMATION

Nutrition Facts

Curried Chickpeas - Family Child Care

Serving Size

1 cup

Amount per Serving

Calories

179.859

% Daily Value*

Fat

5.476

g

8

%

Saturated Fat

2.595

g

16

%

Sodium

291.358

mg

13

%

Potassium

315.399

mg

9

%

Carbohydrates

27.3

g

9

%

Fiber

7.669

g

32

%

Sugar

6.91

g

8

%

Protein

7.546

g

15

%

Vitamin A

58.16

IU

1

%

Vitamin C

39.124

mg

47

%

Calcium

61.061

mg

6

%

Iron

1.512

mg

8

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2025/10/Curried-Chickpeas-Family-Childcare-Home-6.pdf

Age Group: Family Child Care
Serving Size: 6

Chickpeas simmered in a flavorful curry sauce.

Child Care Centers - 25 servings

Ingredients	Amount / Measure	Notes

Garlic, raw ㅤ 1/4 c.
Onions, raw chopped 1 lbs., 5 oz. ㅤ
Peppers, sweet, red, raw diced 1 lbs., 5 oz. ㅤ
Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained, rinsed in tap water ㅤ 5 lbs.
Vegetable oil, palm kernel ㅤ 1/4 c., 1 tbsp., 7/8 tsp. ㅤ
Salt, table ㅤ 1 tsp.
Spices, pepper, black ground 1 1/2 tsp.
Spices, cumin seed ground 2 1/4 tsp.
Spices, cinnamon, ground ㅤ 1/4 tsp.
Spices, curry powder ㅤ 3 tbsp.
Beverages, water, tap, municipal ㅤ 1 pt., 1/2 c. ㅤ
Tomatoes, red, ripe, raw, year round average chopped or sliced 1 qt., 1 pt., 1/2 c. ㅤ

INSTRUCTIONS

Mince garlic, onions and bell peppers. Rinse and drain chickpeas. Set aside.
Heat oil, add garlic and cook for 30 seconds. Add onions, peppers, and salt. Cook until soft about 5-7 minutes.
Add pepper, cumin, cinnamon, and curry powder. Cook for 2 minutes.
Add water and bring to a boil. Reduce heat. Add chickpeas and diced tomatoes. Simmer for 20 minutes or until chickpeas are tender. Hold hot for service.

NUTRITION INFORMATION

Nutrition Facts

Curried Chickpeas - Child Care Centers - 25 servings

Serving Size

1 cup

Amount per Serving

Calories

179.859

% Daily Value*

Fat

5.476

g

8

%

Saturated Fat

2.595

g

16

%

Sodium

291.358

mg

13

%

Potassium

315.399

mg

9

%

Carbohydrates

27.3

g

9

%

Fiber

7.669

g

32

%

Sugar

6.91

g

8

%

Protein

7.546

g

15

%

Vitamin A

58.16

IU

1

%

Vitamin C

39.124

mg

47

%

Calcium

61.061

mg

6

%

Iron

1.512

mg

8

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2025/10/Curried-Chickpeas-Childcare-centers-25.pdf

Age Group: Child Care Centers
Serving Size: 25

Chickpeas simmered in a flavorful curry sauce.

Schools - 50 servings

Ingredients	Amount / Measure	Notes

Garlic, raw ㅤ 1/2 c.
Onions, raw chopped 2 lbs., 10 oz. ㅤ
Peppers, sweet, red, raw diced 2 lbs., 10 oz. ㅤ
Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained, rinsed in tap water ㅤ 10 lbs.
Vegetable oil, palm kernel ㅤ 1/2 c., 2 tbsp., 1 3/4 tsp. ㅤ
Salt, table ㅤ 2 tsp.
Spices, pepper, black ground 1 tbsp.
Spices, cumin seed ground 1 tbsp., 1 1/2 tsp. ㅤ
Spices, cinnamon, ground ㅤ 1/2 tsp.
Spices, curry powder ㅤ 1/3 c., 2 tsp. ㅤ
Beverages, water, tap, municipal ㅤ 1 qt., 1 c. ㅤ
Tomatoes, red, ripe, raw, year round average chopped or sliced 3 qt., 1 c. ㅤ

INSTRUCTIONS

Mince garlic, onions and bell peppers. Rinse and drain chickpeas. Set aside.
Heat oil, add garlic and cook for 30 seconds. Add onions, peppers, and salt. Cook until soft about 5-7 minutes.
Add pepper, cumin, cinnamon, and curry powder. Cook for 2 minutes.
Add water and bring to a boil. Reduce heat. Add chickpeas and diced tomatoes. Simmer for 20 minutes or until chickpeas are tender. Hold hot for service.

NUTRITION INFORMATION

Nutrition Facts

Curried Chickpeas - Schools - 50 servings

Serving Size

1 cup

Amount per Serving

Calories

179.859

% Daily Value*

Fat

5.476

g

8

%

Saturated Fat

2.595

g

16

%

Sodium

291.358

mg

13

%

Potassium

315.399

mg

9

%

Carbohydrates

27.3

g

9

%

Fiber

7.669

g

32

%

Sugar

6.91

g

8

%

Protein

7.546

g

15

%

Vitamin A

58.16

IU

1

%

Vitamin C

39.124

mg

47

%

Calcium

61.061

mg

6

%

Iron

1.512

mg

8

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2025/10/Curried-Chickpeas-NSLP-50.pdf

Age Group: Schools
Serving Size: 50

Chickpeas simmered in a flavorful curry sauce.

Schools - 100 servings

Ingredients	Amount / Measure	Notes

Garlic, raw ㅤ 1 c.
Onions, raw chopped 5 lbs., 4 oz. ㅤ
Peppers, sweet, red, raw diced 5 lbs., 4 oz. ㅤ
Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained, rinsed in tap water ㅤ 20 lbs.
Vegetable oil, palm kernel ㅤ 1 1/4 c., 1 tbsp., 3/8 tsp. ㅤ
Salt, table ㅤ 1 tbsp., 1 tsp ㅤ
Spices, pepper, black ground 2 tbsp.
Spices, cumin seed ground 3 tbsp.
Spices, cinnamon, ground ㅤ 1 tsp.
Spices, curry powder ㅤ 3/4 c.
Beverages, water, tap, municipal ㅤ 2 qt., 1 pt. ㅤ
Tomatoes, red, ripe, raw, year round average chopped or sliced 1 gal., 2 qt., 1 pt. ㅤ

INSTRUCTIONS

Mince garlic, onions and bell peppers. Rinse and drain chickpeas. Set aside.
Heat oil, add garlic and cook for 30 seconds. Add onions, peppers, and salt. Cook until soft about 5-7 minutes.
Add pepper, cumin, cinnamon, and curry powder. Cook for 2 minutes.
Add water and bring to a boil. Reduce heat. Add chickpeas and diced tomatoes. Simmer for 20 minutes or until chickpeas are tender. Hold hot for service.

NUTRITION INFORMATION

Nutrition Facts

Curried Chickpeas - Schools - 100 servings

Serving Size

1 cup

Amount per Serving

Calories

179.859

% Daily Value*

Fat

5.476

g

8

%

Saturated Fat

2.595

g

16

%

Sodium

291.358

mg

13

%

Potassium

315.399

mg

9

%

Carbohydrates

27.3

g

9

%

Fiber

7.669

g

32

%

Sugar

6.91

g

8

%

Protein

7.546

g

15

%

Vitamin A

58.16

IU

1

%

Vitamin C

39.124

mg

47

%

Calcium

61.061

mg

6

%

Iron

1.512

mg

8

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2025/10/Curried-Chickpeas-NSLP-100.pdf

Age Group: Schools
Serving Size: 100

Chickpeas simmered in a flavorful curry sauce.