Spanish Chickpea Stew USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
The mild spicing of cumin and paprika, the heartiness of chickpeas, the soothing taste of spinach, the slight acidity of tomatoes, and the sweetness of golden raisins, create a delicious stew that will make your mouth water.
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz ladle) provides:
Legume as Meat Alternate: 1½ oz equivalent meat alternate, ⅛ cup dark green vegetable, ¼ cup other vegetable, and ¼ cup fruit.
OR
Legume as Vegetable: ³⁄8 cup legume vegetable, ⅛ cup dark green vegetable, ¼ cup other vegetable, and ¼ cup fruit.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
5 from 1 vote
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Ingredients
 

50 Servings

    Weight

    • - - Extra virgin olive oil
    • 3 oz Fresh garlic, minced
    • 5 lb *Fresh onions, minced
    • - - Sweet paprika
    • - - Ground cumin
    • 4 lb 8 oz Frozen spinach, chopped
    • 8 lb 2 oz Canned low-sodium garbanzo beans (chickpeas), drained rinsed
    • - - OR
    • 8 lb 2 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
    • 2 lb 6 oz Golden seedless raisins
    • 2 lb 10 oz Canned low-sodium diced tomatoes
    • - - Low-sodium chicken stock
    • - - Red wine vinegar
    • - - Salt
    • - - Ground black pepper

    Measure

    • 1½ cups Extra virgin olive oil
    • ¼ cup 1⅓ Tbsp Fresh garlic, minced
    • 1 gal *Fresh onions, diced
    • ¼ cup 1⅓ Tbsp Sweet paprika
    • 1 Tbsp Ground cumin
    • 1 gal 2 qt Frozen spinach, chopped
    • 1 gal 1 qt (2 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
    • - - OR
    • 1 gal 1 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
    • 1 qt 3½ cups Golden seedless raisins
    • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
    • 3 qt ½ cup Low-sodium chicken stock
    • ½ cup Red wine vinegar
    • 2 tsp Salt
    • 2 tsp Ground black pepper

    100 Servings

      Weight

      • - - Fresh virgin olive oil
      • 6 oz Fresh garlic, minced
      • 10 lb *Fresh onions, diced
      • - - Sweet paprika
      • - - Ground cumin
      • 9 lb Frozen spinach, chopped
      • 16 lb 4 oz Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
      • - - OR
      • 16 lb 4 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
      • 4 lb 12 oz Golden seedless raisins
      • 5 lb 4 oz Canned low-sodium diced tomatoes
      • - - Low-sodium chicken stock
      • - - Red wine vinegar
      • - - Salt
      • - - Ground black pepper

      Measure

      • 3 cups Extra virgin olive oil
      • ½ cup 2⅔ Tbsp Fresh garlic, minced
      • 2 gal *Fresh onions, diced
      • ½ cup 2⅔ Tbsp Sweet paprika
      • 2 Tbsp Ground cumin
      • 3 gal Frozen spinach, chopped
      • 2 gal 2 qt (4 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), cooked
      • - - OR
      • 2 gal 2 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
      • 3 qt 3 cups Golden seedless raisins
      • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
      • 1 gal 2¼ qt Low-sodium chicken stock
      • 1 cup Red wine vinegar
      • 1 Tbsp 1 tsp Salt
      • 1 Tbsp 1 tsp Ground black pepper

      Quantity
       

      50 Servings

        Weight

        • - - Extra virgin olive oil
        • 3 oz Fresh garlic, minced
        • 5 lb *Fresh onions, minced
        • - - Sweet paprika
        • - - Ground cumin
        • 4 lb 8 oz Frozen spinach, chopped
        • 8 lb 2 oz Canned low-sodium garbanzo beans (chickpeas), drained rinsed
        • - - OR
        • 8 lb 2 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
        • 2 lb 6 oz Golden seedless raisins
        • 2 lb 10 oz Canned low-sodium diced tomatoes
        • - - Low-sodium chicken stock
        • - - Red wine vinegar
        • - - Salt
        • - - Ground black pepper

        Measure

        • 1½ cups Extra virgin olive oil
        • ¼ cup 1⅓ Tbsp Fresh garlic, minced
        • 1 gal *Fresh onions, diced
        • ¼ cup 1⅓ Tbsp Sweet paprika
        • 1 Tbsp Ground cumin
        • 1 gal 2 qt Frozen spinach, chopped
        • 1 gal 1 qt (2 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
        • - - OR
        • 1 gal 1 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
        • 1 qt 3½ cups Golden seedless raisins
        • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
        • 3 qt ½ cup Low-sodium chicken stock
        • ½ cup Red wine vinegar
        • 2 tsp Salt
        • 2 tsp Ground black pepper

        100 Servings

          Weight

          • - - Fresh virgin olive oil
          • 6 oz Fresh garlic, minced
          • 10 lb *Fresh onions, diced
          • - - Sweet paprika
          • - - Ground cumin
          • 9 lb Frozen spinach, chopped
          • 16 lb 4 oz Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
          • - - OR
          • 16 lb 4 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
          • 4 lb 12 oz Golden seedless raisins
          • 5 lb 4 oz Canned low-sodium diced tomatoes
          • - - Low-sodium chicken stock
          • - - Red wine vinegar
          • - - Salt
          • - - Ground black pepper

          Measure

          • 3 cups Extra virgin olive oil
          • ½ cup 2⅔ Tbsp Fresh garlic, minced
          • 2 gal *Fresh onions, diced
          • ½ cup 2⅔ Tbsp Sweet paprika
          • 2 Tbsp Ground cumin
          • 3 gal Frozen spinach, chopped
          • 2 gal 2 qt (4 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), cooked
          • - - OR
          • 2 gal 2 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
          • 3 qt 3 cups Golden seedless raisins
          • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
          • 1 gal 2¼ qt Low-sodium chicken stock
          • 1 cup Red wine vinegar
          • 1 Tbsp 1 tsp Salt
          • 1 Tbsp 1 tsp Ground black pepper

          Ingredients
           

          50 Servings

            Weight

            • - - Extra virgin olive oil
            • 3 oz Fresh garlic, minced
            • 5 lb *Fresh onions, minced
            • - - Sweet paprika
            • - - Ground cumin
            • 4 lb 8 oz Frozen spinach, chopped
            • 8 lb 2 oz Canned low-sodium garbanzo beans (chickpeas), drained rinsed
            • - - OR
            • 8 lb 2 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
            • 2 lb 6 oz Golden seedless raisins
            • 2 lb 10 oz Canned low-sodium diced tomatoes
            • - - Low-sodium chicken stock
            • - - Red wine vinegar
            • - - Salt
            • - - Ground black pepper

            Measure

            • 1½ cups Extra virgin olive oil
            • ¼ cup 1⅓ Tbsp Fresh garlic, minced
            • 1 gal *Fresh onions, diced
            • ¼ cup 1⅓ Tbsp Sweet paprika
            • 1 Tbsp Ground cumin
            • 1 gal 2 qt Frozen spinach, chopped
            • 1 gal 1 qt (2 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
            • - - OR
            • 1 gal 1 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
            • 1 qt 3½ cups Golden seedless raisins
            • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
            • 3 qt ½ cup Low-sodium chicken stock
            • ½ cup Red wine vinegar
            • 2 tsp Salt
            • 2 tsp Ground black pepper

            100 Servings

              Weight

              • - - Fresh virgin olive oil
              • 6 oz Fresh garlic, minced
              • 10 lb *Fresh onions, diced
              • - - Sweet paprika
              • - - Ground cumin
              • 9 lb Frozen spinach, chopped
              • 16 lb 4 oz Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
              • - - OR
              • 16 lb 4 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
              • 4 lb 12 oz Golden seedless raisins
              • 5 lb 4 oz Canned low-sodium diced tomatoes
              • - - Low-sodium chicken stock
              • - - Red wine vinegar
              • - - Salt
              • - - Ground black pepper

              Measure

              • 3 cups Extra virgin olive oil
              • ½ cup 2⅔ Tbsp Fresh garlic, minced
              • 2 gal *Fresh onions, diced
              • ½ cup 2⅔ Tbsp Sweet paprika
              • 2 Tbsp Ground cumin
              • 3 gal Frozen spinach, chopped
              • 2 gal 2 qt (4 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), cooked
              • - - OR
              • 2 gal 2 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
              • 3 qt 3 cups Golden seedless raisins
              • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
              • 1 gal 2¼ qt Low-sodium chicken stock
              • 1 cup Red wine vinegar
              • 1 Tbsp 1 tsp Salt
              • 1 Tbsp 1 tsp Ground black pepper

              Quantity
               

              50 Servings

                Weight

                • - - Extra virgin olive oil
                • 3 oz Fresh garlic, minced
                • 5 lb *Fresh onions, minced
                • - - Sweet paprika
                • - - Ground cumin
                • 4 lb 8 oz Frozen spinach, chopped
                • 8 lb 2 oz Canned low-sodium garbanzo beans (chickpeas), drained rinsed
                • - - OR
                • 8 lb 2 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                • 2 lb 6 oz Golden seedless raisins
                • 2 lb 10 oz Canned low-sodium diced tomatoes
                • - - Low-sodium chicken stock
                • - - Red wine vinegar
                • - - Salt
                • - - Ground black pepper

                Measure

                • 1½ cups Extra virgin olive oil
                • ¼ cup 1⅓ Tbsp Fresh garlic, minced
                • 1 gal *Fresh onions, diced
                • ¼ cup 1⅓ Tbsp Sweet paprika
                • 1 Tbsp Ground cumin
                • 1 gal 2 qt Frozen spinach, chopped
                • 1 gal 1 qt (2 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
                • - - OR
                • 1 gal 1 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                • 1 qt 3½ cups Golden seedless raisins
                • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
                • 3 qt ½ cup Low-sodium chicken stock
                • ½ cup Red wine vinegar
                • 2 tsp Salt
                • 2 tsp Ground black pepper

                100 Servings

                  Weight

                  • - - Fresh virgin olive oil
                  • 6 oz Fresh garlic, minced
                  • 10 lb *Fresh onions, diced
                  • - - Sweet paprika
                  • - - Ground cumin
                  • 9 lb Frozen spinach, chopped
                  • 16 lb 4 oz Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
                  • - - OR
                  • 16 lb 4 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                  • 4 lb 12 oz Golden seedless raisins
                  • 5 lb 4 oz Canned low-sodium diced tomatoes
                  • - - Low-sodium chicken stock
                  • - - Red wine vinegar
                  • - - Salt
                  • - - Ground black pepper

                  Measure

                  • 3 cups Extra virgin olive oil
                  • ½ cup 2⅔ Tbsp Fresh garlic, minced
                  • 2 gal *Fresh onions, diced
                  • ½ cup 2⅔ Tbsp Sweet paprika
                  • 2 Tbsp Ground cumin
                  • 3 gal Frozen spinach, chopped
                  • 2 gal 2 qt (4 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), cooked
                  • - - OR
                  • 2 gal 2 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                  • 3 qt 3 cups Golden seedless raisins
                  • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
                  • 1 gal 2¼ qt Low-sodium chicken stock
                  • 1 cup Red wine vinegar
                  • 1 Tbsp 1 tsp Salt
                  • 1 Tbsp 1 tsp Ground black pepper
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Extra virgin olive oil
                    • 3 oz Fresh garlic, minced
                    • 5 lb *Fresh onions, minced
                    • - - Sweet paprika
                    • - - Ground cumin
                    • 4 lb 8 oz Frozen spinach, chopped
                    • 8 lb 2 oz Canned low-sodium garbanzo beans (chickpeas), drained rinsed
                    • - - OR
                    • 8 lb 2 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                    • 2 lb 6 oz Golden seedless raisins
                    • 2 lb 10 oz Canned low-sodium diced tomatoes
                    • - - Low-sodium chicken stock
                    • - - Red wine vinegar
                    • - - Salt
                    • - - Ground black pepper

                    Measure

                    • 1½ cups Extra virgin olive oil
                    • ¼ cup 1⅓ Tbsp Fresh garlic, minced
                    • 1 gal *Fresh onions, diced
                    • ¼ cup 1⅓ Tbsp Sweet paprika
                    • 1 Tbsp Ground cumin
                    • 1 gal 2 qt Frozen spinach, chopped
                    • 1 gal 1 qt (2 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
                    • - - OR
                    • 1 gal 1 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                    • 1 qt 3½ cups Golden seedless raisins
                    • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
                    • 3 qt ½ cup Low-sodium chicken stock
                    • ½ cup Red wine vinegar
                    • 2 tsp Salt
                    • 2 tsp Ground black pepper

                    100 Servings

                      Weight

                      • - - Fresh virgin olive oil
                      • 6 oz Fresh garlic, minced
                      • 10 lb *Fresh onions, diced
                      • - - Sweet paprika
                      • - - Ground cumin
                      • 9 lb Frozen spinach, chopped
                      • 16 lb 4 oz Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
                      • - - OR
                      • 16 lb 4 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                      • 4 lb 12 oz Golden seedless raisins
                      • 5 lb 4 oz Canned low-sodium diced tomatoes
                      • - - Low-sodium chicken stock
                      • - - Red wine vinegar
                      • - - Salt
                      • - - Ground black pepper

                      Measure

                      • 3 cups Extra virgin olive oil
                      • ½ cup 2⅔ Tbsp Fresh garlic, minced
                      • 2 gal *Fresh onions, diced
                      • ½ cup 2⅔ Tbsp Sweet paprika
                      • 2 Tbsp Ground cumin
                      • 3 gal Frozen spinach, chopped
                      • 2 gal 2 qt (4 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), cooked
                      • - - OR
                      • 2 gal 2 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                      • 3 qt 3 cups Golden seedless raisins
                      • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
                      • 1 gal 2¼ qt Low-sodium chicken stock
                      • 1 cup Red wine vinegar
                      • 1 Tbsp 1 tsp Salt
                      • 1 Tbsp 1 tsp Ground black pepper

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Extra virgin olive oil
                        • 3 oz Fresh garlic, minced
                        • 5 lb *Fresh onions, minced
                        • - - Sweet paprika
                        • - - Ground cumin
                        • 4 lb 8 oz Frozen spinach, chopped
                        • 8 lb 2 oz Canned low-sodium garbanzo beans (chickpeas), drained rinsed
                        • - - OR
                        • 8 lb 2 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                        • 2 lb 6 oz Golden seedless raisins
                        • 2 lb 10 oz Canned low-sodium diced tomatoes
                        • - - Low-sodium chicken stock
                        • - - Red wine vinegar
                        • - - Salt
                        • - - Ground black pepper

                        Measure

                        • 1½ cups Extra virgin olive oil
                        • ¼ cup 1⅓ Tbsp Fresh garlic, minced
                        • 1 gal *Fresh onions, diced
                        • ¼ cup 1⅓ Tbsp Sweet paprika
                        • 1 Tbsp Ground cumin
                        • 1 gal 2 qt Frozen spinach, chopped
                        • 1 gal 1 qt (2 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
                        • - - OR
                        • 1 gal 1 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                        • 1 qt 3½ cups Golden seedless raisins
                        • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
                        • 3 qt ½ cup Low-sodium chicken stock
                        • ½ cup Red wine vinegar
                        • 2 tsp Salt
                        • 2 tsp Ground black pepper

                        100 Servings

                          Weight

                          • - - Fresh virgin olive oil
                          • 6 oz Fresh garlic, minced
                          • 10 lb *Fresh onions, diced
                          • - - Sweet paprika
                          • - - Ground cumin
                          • 9 lb Frozen spinach, chopped
                          • 16 lb 4 oz Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
                          • - - OR
                          • 16 lb 4 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                          • 4 lb 12 oz Golden seedless raisins
                          • 5 lb 4 oz Canned low-sodium diced tomatoes
                          • - - Low-sodium chicken stock
                          • - - Red wine vinegar
                          • - - Salt
                          • - - Ground black pepper

                          Measure

                          • 3 cups Extra virgin olive oil
                          • ½ cup 2⅔ Tbsp Fresh garlic, minced
                          • 2 gal *Fresh onions, diced
                          • ½ cup 2⅔ Tbsp Sweet paprika
                          • 2 Tbsp Ground cumin
                          • 3 gal Frozen spinach, chopped
                          • 2 gal 2 qt (4 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), cooked
                          • - - OR
                          • 2 gal 2 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                          • 3 qt 3 cups Golden seedless raisins
                          • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
                          • 1 gal 2¼ qt Low-sodium chicken stock
                          • 1 cup Red wine vinegar
                          • 1 Tbsp 1 tsp Salt
                          • 1 Tbsp 1 tsp Ground black pepper
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Extra virgin olive oil
                            • 3 oz Fresh garlic, minced
                            • 5 lb *Fresh onions, minced
                            • - - Sweet paprika
                            • - - Ground cumin
                            • 4 lb 8 oz Frozen spinach, chopped
                            • 8 lb 2 oz Canned low-sodium garbanzo beans (chickpeas), drained rinsed
                            • - - OR
                            • 8 lb 2 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                            • 2 lb 6 oz Golden seedless raisins
                            • 2 lb 10 oz Canned low-sodium diced tomatoes
                            • - - Low-sodium chicken stock
                            • - - Red wine vinegar
                            • - - Salt
                            • - - Ground black pepper

                            Measure

                            • 1½ cups Extra virgin olive oil
                            • ¼ cup 1⅓ Tbsp Fresh garlic, minced
                            • 1 gal *Fresh onions, diced
                            • ¼ cup 1⅓ Tbsp Sweet paprika
                            • 1 Tbsp Ground cumin
                            • 1 gal 2 qt Frozen spinach, chopped
                            • 1 gal 1 qt (2 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
                            • - - OR
                            • 1 gal 1 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                            • 1 qt 3½ cups Golden seedless raisins
                            • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
                            • 3 qt ½ cup Low-sodium chicken stock
                            • ½ cup Red wine vinegar
                            • 2 tsp Salt
                            • 2 tsp Ground black pepper

                            100 Servings

                              Weight

                              • - - Fresh virgin olive oil
                              • 6 oz Fresh garlic, minced
                              • 10 lb *Fresh onions, diced
                              • - - Sweet paprika
                              • - - Ground cumin
                              • 9 lb Frozen spinach, chopped
                              • 16 lb 4 oz Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
                              • - - OR
                              • 16 lb 4 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                              • 4 lb 12 oz Golden seedless raisins
                              • 5 lb 4 oz Canned low-sodium diced tomatoes
                              • - - Low-sodium chicken stock
                              • - - Red wine vinegar
                              • - - Salt
                              • - - Ground black pepper

                              Measure

                              • 3 cups Extra virgin olive oil
                              • ½ cup 2⅔ Tbsp Fresh garlic, minced
                              • 2 gal *Fresh onions, diced
                              • ½ cup 2⅔ Tbsp Sweet paprika
                              • 2 Tbsp Ground cumin
                              • 3 gal Frozen spinach, chopped
                              • 2 gal 2 qt (4 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), cooked
                              • - - OR
                              • 2 gal 2 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                              • 3 qt 3 cups Golden seedless raisins
                              • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
                              • 1 gal 2¼ qt Low-sodium chicken stock
                              • 1 cup Red wine vinegar
                              • 1 Tbsp 1 tsp Salt
                              • 1 Tbsp 1 tsp Ground black pepper

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Extra virgin olive oil
                                • 3 oz Fresh garlic, minced
                                • 5 lb *Fresh onions, minced
                                • - - Sweet paprika
                                • - - Ground cumin
                                • 4 lb 8 oz Frozen spinach, chopped
                                • 8 lb 2 oz Canned low-sodium garbanzo beans (chickpeas), drained rinsed
                                • - - OR
                                • 8 lb 2 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                                • 2 lb 6 oz Golden seedless raisins
                                • 2 lb 10 oz Canned low-sodium diced tomatoes
                                • - - Low-sodium chicken stock
                                • - - Red wine vinegar
                                • - - Salt
                                • - - Ground black pepper

                                Measure

                                • 1½ cups Extra virgin olive oil
                                • ¼ cup 1⅓ Tbsp Fresh garlic, minced
                                • 1 gal *Fresh onions, diced
                                • ¼ cup 1⅓ Tbsp Sweet paprika
                                • 1 Tbsp Ground cumin
                                • 1 gal 2 qt Frozen spinach, chopped
                                • 1 gal 1 qt (2 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
                                • - - OR
                                • 1 gal 1 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                                • 1 qt 3½ cups Golden seedless raisins
                                • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
                                • 3 qt ½ cup Low-sodium chicken stock
                                • ½ cup Red wine vinegar
                                • 2 tsp Salt
                                • 2 tsp Ground black pepper

                                100 Servings

                                  Weight

                                  • - - Fresh virgin olive oil
                                  • 6 oz Fresh garlic, minced
                                  • 10 lb *Fresh onions, diced
                                  • - - Sweet paprika
                                  • - - Ground cumin
                                  • 9 lb Frozen spinach, chopped
                                  • 16 lb 4 oz Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
                                  • - - OR
                                  • 16 lb 4 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                                  • 4 lb 12 oz Golden seedless raisins
                                  • 5 lb 4 oz Canned low-sodium diced tomatoes
                                  • - - Low-sodium chicken stock
                                  • - - Red wine vinegar
                                  • - - Salt
                                  • - - Ground black pepper

                                  Measure

                                  • 3 cups Extra virgin olive oil
                                  • ½ cup 2⅔ Tbsp Fresh garlic, minced
                                  • 2 gal *Fresh onions, diced
                                  • ½ cup 2⅔ Tbsp Sweet paprika
                                  • 2 Tbsp Ground cumin
                                  • 3 gal Frozen spinach, chopped
                                  • 2 gal 2 qt (4 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), cooked
                                  • - - OR
                                  • 2 gal 2 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                                  • 3 qt 3 cups Golden seedless raisins
                                  • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
                                  • 1 gal 2¼ qt Low-sodium chicken stock
                                  • 1 cup Red wine vinegar
                                  • 1 Tbsp 1 tsp Salt
                                  • 1 Tbsp 1 tsp Ground black pepper
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Extra virgin olive oil
                                    • 3 oz Fresh garlic, minced
                                    • 5 lb *Fresh onions, minced
                                    • - - Sweet paprika
                                    • - - Ground cumin
                                    • 4 lb 8 oz Frozen spinach, chopped
                                    • 8 lb 2 oz Canned low-sodium garbanzo beans (chickpeas), drained rinsed
                                    • - - OR
                                    • 8 lb 2 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                                    • 2 lb 6 oz Golden seedless raisins
                                    • 2 lb 10 oz Canned low-sodium diced tomatoes
                                    • - - Low-sodium chicken stock
                                    • - - Red wine vinegar
                                    • - - Salt
                                    • - - Ground black pepper

                                    Measure

                                    • 1½ cups Extra virgin olive oil
                                    • ¼ cup 1⅓ Tbsp Fresh garlic, minced
                                    • 1 gal *Fresh onions, diced
                                    • ¼ cup 1⅓ Tbsp Sweet paprika
                                    • 1 Tbsp Ground cumin
                                    • 1 gal 2 qt Frozen spinach, chopped
                                    • 1 gal 1 qt (2 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
                                    • - - OR
                                    • 1 gal 1 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                                    • 1 qt 3½ cups Golden seedless raisins
                                    • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
                                    • 3 qt ½ cup Low-sodium chicken stock
                                    • ½ cup Red wine vinegar
                                    • 2 tsp Salt
                                    • 2 tsp Ground black pepper

                                    100 Servings

                                      Weight

                                      • - - Fresh virgin olive oil
                                      • 6 oz Fresh garlic, minced
                                      • 10 lb *Fresh onions, diced
                                      • - - Sweet paprika
                                      • - - Ground cumin
                                      • 9 lb Frozen spinach, chopped
                                      • 16 lb 4 oz Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
                                      • - - OR
                                      • 16 lb 4 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                                      • 4 lb 12 oz Golden seedless raisins
                                      • 5 lb 4 oz Canned low-sodium diced tomatoes
                                      • - - Low-sodium chicken stock
                                      • - - Red wine vinegar
                                      • - - Salt
                                      • - - Ground black pepper

                                      Measure

                                      • 3 cups Extra virgin olive oil
                                      • ½ cup 2⅔ Tbsp Fresh garlic, minced
                                      • 2 gal *Fresh onions, diced
                                      • ½ cup 2⅔ Tbsp Sweet paprika
                                      • 2 Tbsp Ground cumin
                                      • 3 gal Frozen spinach, chopped
                                      • 2 gal 2 qt (4 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), cooked
                                      • - - OR
                                      • 2 gal 2 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                                      • 3 qt 3 cups Golden seedless raisins
                                      • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
                                      • 1 gal 2¼ qt Low-sodium chicken stock
                                      • 1 cup Red wine vinegar
                                      • 1 Tbsp 1 tsp Salt
                                      • 1 Tbsp 1 tsp Ground black pepper

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Extra virgin olive oil
                                        • 3 oz Fresh garlic, minced
                                        • 5 lb *Fresh onions, minced
                                        • - - Sweet paprika
                                        • - - Ground cumin
                                        • 4 lb 8 oz Frozen spinach, chopped
                                        • 8 lb 2 oz Canned low-sodium garbanzo beans (chickpeas), drained rinsed
                                        • - - OR
                                        • 8 lb 2 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                                        • 2 lb 6 oz Golden seedless raisins
                                        • 2 lb 10 oz Canned low-sodium diced tomatoes
                                        • - - Low-sodium chicken stock
                                        • - - Red wine vinegar
                                        • - - Salt
                                        • - - Ground black pepper

                                        Measure

                                        • 1½ cups Extra virgin olive oil
                                        • ¼ cup 1⅓ Tbsp Fresh garlic, minced
                                        • 1 gal *Fresh onions, diced
                                        • ¼ cup 1⅓ Tbsp Sweet paprika
                                        • 1 Tbsp Ground cumin
                                        • 1 gal 2 qt Frozen spinach, chopped
                                        • 1 gal 1 qt (2 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
                                        • - - OR
                                        • 1 gal 1 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                                        • 1 qt 3½ cups Golden seedless raisins
                                        • 1 qt 1 cup (½ No. 10 can) Canned low-sodium diced tomatoes
                                        • 3 qt ½ cup Low-sodium chicken stock
                                        • ½ cup Red wine vinegar
                                        • 2 tsp Salt
                                        • 2 tsp Ground black pepper

                                        100 Servings

                                          Weight

                                          • - - Fresh virgin olive oil
                                          • 6 oz Fresh garlic, minced
                                          • 10 lb *Fresh onions, diced
                                          • - - Sweet paprika
                                          • - - Ground cumin
                                          • 9 lb Frozen spinach, chopped
                                          • 16 lb 4 oz Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
                                          • - - OR
                                          • 16 lb 4 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                                          • 4 lb 12 oz Golden seedless raisins
                                          • 5 lb 4 oz Canned low-sodium diced tomatoes
                                          • - - Low-sodium chicken stock
                                          • - - Red wine vinegar
                                          • - - Salt
                                          • - - Ground black pepper

                                          Measure

                                          • 3 cups Extra virgin olive oil
                                          • ½ cup 2⅔ Tbsp Fresh garlic, minced
                                          • 2 gal *Fresh onions, diced
                                          • ½ cup 2⅔ Tbsp Sweet paprika
                                          • 2 Tbsp Ground cumin
                                          • 3 gal Frozen spinach, chopped
                                          • 2 gal 2 qt (4 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), cooked
                                          • - - OR
                                          • 2 gal 2 qt *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
                                          • 3 qt 3 cups Golden seedless raisins
                                          • 2 qt 2 cups (1 No. 10 can) Canned low-sodium diced tomatoes
                                          • 1 gal 2¼ qt Low-sodium chicken stock
                                          • 1 cup Red wine vinegar
                                          • 1 Tbsp 1 tsp Salt
                                          • 1 Tbsp 1 tsp Ground black pepper
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat oil in roasting pan/square head pan (20⅞” x 17³⁄8” x 7”).
                                            Add garlic and sauté for 2-3 minutes. Add onions. Continue to sauté for 5-7 minutes until the onions are translucent.
                                          • Mix in paprika and cumin.
                                          • Add spinach and sauté for 15 minutes.
                                          • Mix in garbanzo beans (chickpeas), raisins, tomatoes, and stock. Bring to a boil. Reduce heat to low. Simmer uncovered for 15 minutes or until raisins are plump.
                                          • Add vinegar, salt, and pepper. Mix well.
                                            Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
                                          • Critical Control Point: Hold at 135 °F for hot service.
                                          • Portion with 8 fl oz ladle (1 cup).

                                          Nutrition INFORMATION

                                          Spanish Chickpea Stew USDA Recipe for Schools
                                          Amount Per Serving
                                           
                                          1 cup (8 fl oz ladle)
                                          Calories
                                          241
                                          Total Fat
                                           
                                          7.9
                                          g
                                          12
                                          %
                                          Saturated Fat
                                           
                                          1.1
                                          g
                                          7
                                          %
                                          Cholesterol
                                           
                                          0
                                          mg
                                          0
                                          %
                                          Sodium
                                           
                                          156.06
                                          mg
                                          7
                                          %
                                          Total Carbohydrate
                                           
                                          37.92
                                          g
                                          13
                                          %
                                          Dietary Fiber
                                           
                                          5.62
                                          g
                                          23
                                          %
                                          Protein
                                           
                                          7.8
                                          g
                                          16
                                          %
                                          Vitamin A
                                           
                                          3324.6
                                          IU
                                          66
                                          %
                                          Vitamin C
                                           
                                          6.53
                                          mg
                                          8
                                          %
                                          Calcium
                                           
                                          93.35
                                          mg
                                          9
                                          %
                                          Iron
                                           
                                          2.22
                                          mg
                                          12
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Mature onions: 4 lb 8 oz
                                          Dry garbanzo beans (chickpeas): 3 lb 4 oz
                                          100 Servings:
                                          Mature onions: 9 lb
                                          Dry garbanzo beans (chickpeas): 6 lb 8 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
                                          Special tip for preparing dry beans:
                                          SOAKING BEANS
                                          OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
                                          QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
                                          COOKING BEANS
                                          Once the beans have been soaked, add 1¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours.
                                          Use hot beans immediately.
                                          Critical Control Point: Hold for hot service at 135 °F or higher.
                                          OR
                                          Chill for later use.
                                          Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
                                          1 lb dry garbanzo beans (chickpeas) = about 2½ cups dry or 6¼ cups cooked garbanzo beans (chickpeas).
                                          Yield / Volume
                                          50 Servings:
                                          About 27 lb 8 oz
                                          3 gal 2 qt
                                          100 Servings:
                                          About 55 lb
                                          About 5 gal