Curried Chickpeas
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
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
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
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.