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 INFORMATION1 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.
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
Nutrition Facts
Spanish Chickpea Stew USDA Recipe for Schools
Amount Per Serving 1 cup (8 fl oz ladle)
Calories 241
Calories from Fat 71
% Daily Value*
Total Fat 7.9g12%
Saturated Fat 1.1g7%
Cholesterol 0mg0%
Sodium 156.06mg7%
Total Carbohydrate 37.92g13%
Dietary Fiber 5.62g23%
Protein 7.8g16%
Vitamin A 3324.6IU66%
Vitamin C 6.53mg8%
Calcium 93.35mg9%
Iron 2.22mg12%
*
*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