Spanish Chickpea Stew USDA Recipe for Schools

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.
No ratings yet
Add to Cookbook https://theicn.org/cnrb/cnrbstaging2022/pdfs/schools/Spanish Chickpea Stew H-11r School color.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

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 Carbohydrates 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