Chickpea Masala
A recipe from Georgia Department of Education School Nutrition
Inspired by the flavors of Southeast Asia, tender, flavorful chickpeas stewed in a perfectly spiced curry.
Ingredients:
- 3 1/2 can Tomatoes, diced, canned, no salt, #10 can
- 3/4 cup + 1/8 cup Peppers, jalapeno, sliced, canned, drained, chopped
- 3/4 cup Olive oil/canola blend
- 1/4 cup + 2 tbsp Chili, dry powder, spices
- 3/4 cup Curry, dry powder, spices
- 1 1/2 cup + 2 tbsp Ginger root, raw, chopped
- 10 1/2 lbs Onion, red, 1/4-inch small diced
- 1/2 cup + 2 tbsp Garlic, raw, peeled, chopped
- 12 oz Cilantro, finely chopped
- 2 tbsp Salt, Kosher
- 7 can Chickpeas, canned, drained, #10 can
- 50 each Pita, whole wheat, cut into quarters
- 3 1/2 lbs Spinach, baby leaves, raw
Steps:
- Drain tomatoes reserving liquid.
- Heat oil in a large skillet over medium/low heat.
- Add chili powder and curry powder to skillet and warm for 1-2 minutes until fragrant.
- Add chopped onions, garlic, jalapenos and ginger and sauté for 3-5 minutes until fragrant.
- Once vegetables are soft, add cilantro, salt and pureed tomatoes, and puree with immersion blender until smooth. Add reserved diced tomato liquid while pureeing to help make smooth consistency. Cook for an additional 2-3 minutes until sauce is the consistency of a thick gravy.
- Bring up to a boil and add in drained chickpeas.
- Reduce heat to medium and cook until chickpeas are heated through, 5-7 minutes.
- Slice pitas into 1/4 slices. Place in a food safe pan, cover and place in hot holding cabinet until ready for service.
- Remove from heat. Add spinach. Mix to combine and wilt spinach.
- Portion out 12 oz (1 1/2 cups) for service. Serve with 2 slices of pita (1/2 pita)
Cook to 135°F or higher.
Hold at 135°F or above.
Recipe Details
Meal Components:
Grain (G)
Meat/Meat Alternate (M/MA)
Vegetable Dark Green
Vegetable Other
Vegetable Red/Orange
Crediting Information
- 1/8 cup Vegetable Dark Green
- 3/8 cup Vegetable Red/Orange
- 1/4 cup Vegetable Other
- 2 3/4 oz. eq Meat/Meat Alternate (M/MA)
- 2 oz. eq Grain (G)
HACCP Category:
Process #2 (Same Day)
Portions:
100
Portion Size:
1 1/2 cups
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 261 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 3.7 | g |
| Sodium: | 541 | mg |
