Go Back Email Link
Print Recipe Add to Collection
No ratings yet

Spanish Chickpea Stew USDA Recipe for Child Care Centers

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.
CACFP CREDITING INFORMATION
1 cup (8 fl oz ladle) provides:
Legume as Meat Alternate: 1½ oz equivalent meat alternate, ³⁄8 cup vegetable, and ¼ cup fruit.
OR
Legume as Vegetable: ³⁄4 cup 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.
Course: Soup
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Soup
Program Meal Component: Vegetables, Meat Alternates, Fruits
Vegetable Subgroup: Beans and Peas (Legumes), Dark Green Vegetable, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté
Season: Fall, Winter
25 Servings
Calories: 241

Ingredients

25 Servings

    Weight

    • - - Extra virgin olive oil
    • - - Fresh garlic, minced
    • 2 lb 8 oz *Fresh onions, diced
    • - - Sweet paprika
    • - - Ground cumin
    • 2 lb 4 oz Frozen spinach, chopped
    • 4 lb 1 oz Canned low-sodium garbanzo beans (chickpeas), drained rinsed
    • - - OR
    • 4 lb 1 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
    • 1 lb 3 oz Golden seedless raisins
    • 1 lb 5 oz Canned low-sodium diced tomatoes
    • - - Low-sodium chicken stock
    • - - Red wine vinegar
    • - - Salt
    • - - Ground black pepper

    Measure

    • ¾ cups Extra virgin olive oil
    • 2 Tbsp 2 tsp Fresh garlic, minced
    • 2 qt *Fresh onions, diced
    • 2 Tbsp 2 tsp Sweet paprika
    • 1½ tsp Ground cumin
    • 3 qt Frozen spinach, chopped
    • 2 qt 2 cups (1 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), drained rinsed
    • - - OR
    • 2 qt 2 cups *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
    • 3¾ cups Golden seedless raisins
    • 2½ cups (¼ No. 10 can) Canned low-sodium diced tomatoes
    • 1 qt 2¼ cup Low-sodium chicken stock
    • ¼ cup Red wine vinegar
    • 1 tsp Salt
    • 1 tsp Ground black pepper

    50 Servings

      Weight

      • - - Fresh virgin olive oil
      • 3 oz Fresh garlic, minced
      • 5 lb *Fresh onions, diced
      • - - 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

      • 1 ½ 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), cooked
      • - - 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

      -

      25 Servings

        Weight

        • - - Extra virgin olive oil
        • - - Fresh garlic, minced
        • 2 lb 8 oz *Fresh onions, diced
        • - - Sweet paprika
        • - - Ground cumin
        • 2 lb 4 oz Frozen spinach, chopped
        • 4 lb 1 oz Canned low-sodium garbanzo beans (chickpeas), drained rinsed
        • - - OR
        • 4 lb 1 oz *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
        • 1 lb 3 oz Golden seedless raisins
        • 1 lb 5 oz Canned low-sodium diced tomatoes
        • - - Low-sodium chicken stock
        • - - Red wine vinegar
        • - - Salt
        • - - Ground black pepper

        Measure

        • ¾ cups Extra virgin olive oil
        • 2 Tbsp 2 tsp Fresh garlic, minced
        • 2 qt *Fresh onions, diced
        • 2 Tbsp 2 tsp Sweet paprika
        • 1½ tsp Ground cumin
        • 3 qt Frozen spinach, chopped
        • 2 qt 2 cups (1 No. 10 cans) Canned low-sodium garbanzo beans (chickpeas), drained rinsed
        • - - OR
        • 2 qt 2 cups *Dry garbanzo beans (chickpeas), cooked (See Notes Section)
        • 3¾ cups Golden seedless raisins
        • 2½ cups (¼ No. 10 can) Canned low-sodium diced tomatoes
        • 1 qt 2¼ cup Low-sodium chicken stock
        • ¼ cup Red wine vinegar
        • 1 tsp Salt
        • 1 tsp Ground black pepper

        50 Servings

          Weight

          • - - Fresh virgin olive oil
          • 3 oz Fresh garlic, minced
          • 5 lb *Fresh onions, diced
          • - - 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

          • 1 ½ 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), cooked
          • - - 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

          Instructions

          • Heat oil:
            For 25 servings, use a large stock pot.
            For 50 servings, use one roasting pan/square head pan (20⅞” x 17⅜” 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 140 °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).

          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).

          Nutrition

          Serving: 1cup (8 fl oz ladle) | Calories: 241 | Total Carbohydrate: 37.92g | Protein: 7.8g | Total Fat: 7.9g | Saturated Fat: 1.1g | Cholesterol: 0mg | Sodium: 156.06mg | Dietary Fiber: 5.62g | Vitamin A: 3324.6IU | Vitamin C: 6.53mg | Calcium: 93.35mg | Iron: 2.22mg