Chickpeas and Tomatoes USDA Recipe for Family Child Care
Age Group: Ages 3-5
Serving Size: 6
Chickpeas, also known as garbanzo beans, are a popular part of vegetarian meals in Northern Africa. In this recipe, chili powder, cumin, and ginger create a wonderful flavor, without too much heat.CACFP CREDITING INFORMATION½ cup provides legume as meat alternate: 1½ oz equivalent meat alternate and ¼ cup vegetable; or legume as vegetable: ⅝ cup vegetable.SOURCETeam Nutrition CACFP Multicultural Recipe Project. https://teamnutrition.usda.gov
Ingredients
- 1 tsp Canola oil
- 1¼ cups Onions, fresh, peeled, ¼" diced
- 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
- ½ tsp (¼ tsp ginger, ground) Ginger, fresh, grated
- 2½ cups Garbanzo beans (chickpeas), canned, drained, and rinsed; or garbanzo beans, dry, cooked
- 3 cups Tomatoes with juice, canned, low-sodium, diced
- ¼ cup Water
- ½ tsp Chili powder
- 1½ tsp Cumin, ground
Quantity
- 1 tsp Canola oil
- 1¼ cups Onions, fresh, peeled, ¼" diced
- 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
- ½ tsp (¼ tsp ginger, ground) Ginger, fresh, grated
- 2½ cups Garbanzo beans (chickpeas), canned, drained, and rinsed; or garbanzo beans, dry, cooked
- 3 cups Tomatoes with juice, canned, low-sodium, diced
- ¼ cup Water
- ½ tsp Chili powder
- 1½ tsp Cumin, ground
Ingredients
- 1 tsp Canola oil
- 1¼ cups Onions, fresh, peeled, ¼" diced
- 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
- ½ tsp (¼ tsp ginger, ground) Ginger, fresh, grated
- 2½ cups Garbanzo beans (chickpeas), canned, drained, and rinsed; or garbanzo beans, dry, cooked
- 3 cups Tomatoes with juice, canned, low-sodium, diced
- ¼ cup Water
- ½ tsp Chili powder
- 1½ tsp Cumin, ground
Quantity
- 1 tsp Canola oil
- 1¼ cups Onions, fresh, peeled, ¼" diced
- 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
- ½ tsp (¼ tsp ginger, ground) Ginger, fresh, grated
- 2½ cups Garbanzo beans (chickpeas), canned, drained, and rinsed; or garbanzo beans, dry, cooked
- 3 cups Tomatoes with juice, canned, low-sodium, diced
- ¼ cup Water
- ½ tsp Chili powder
- 1½ tsp Cumin, ground
*See Marketing Guide
Ingredients
- 1 tsp Canola oil
- 1¼ cups Onions, fresh, peeled, ¼" diced
- 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
- ½ tsp (¼ tsp ginger, ground) Ginger, fresh, grated
- 2½ cups Garbanzo beans (chickpeas), canned, drained, and rinsed; or garbanzo beans, dry, cooked
- 3 cups Tomatoes with juice, canned, low-sodium, diced
- ¼ cup Water
- ½ tsp Chili powder
- 1½ tsp Cumin, ground
Quantity
- 1 tsp Canola oil
- 1¼ cups Onions, fresh, peeled, ¼" diced
- 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
- ½ tsp (¼ tsp ginger, ground) Ginger, fresh, grated
- 2½ cups Garbanzo beans (chickpeas), canned, drained, and rinsed; or garbanzo beans, dry, cooked
- 3 cups Tomatoes with juice, canned, low-sodium, diced
- ¼ cup Water
- ½ tsp Chili powder
- 1½ tsp Cumin, ground
*See Marketing Guide
Ingredients
- 1 tsp Canola oil
- 1¼ cups Onions, fresh, peeled, ¼" diced
- 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
- ½ tsp (¼ tsp ginger, ground) Ginger, fresh, grated
- 2½ cups Garbanzo beans (chickpeas), canned, drained, and rinsed; or garbanzo beans, dry, cooked
- 3 cups Tomatoes with juice, canned, low-sodium, diced
- ¼ cup Water
- ½ tsp Chili powder
- 1½ tsp Cumin, ground
Quantity
- 1 tsp Canola oil
- 1¼ cups Onions, fresh, peeled, ¼" diced
- 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
- ½ tsp (¼ tsp ginger, ground) Ginger, fresh, grated
- 2½ cups Garbanzo beans (chickpeas), canned, drained, and rinsed; or garbanzo beans, dry, cooked
- 3 cups Tomatoes with juice, canned, low-sodium, diced
- ¼ cup Water
- ½ tsp Chili powder
- 1½ tsp Cumin, ground
*See Marketing Guide
Ingredients
- 1 tsp Canola oil
- 1¼ cups Onions, fresh, peeled, ¼" diced
- 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
- ½ tsp (¼ tsp ginger, ground) Ginger, fresh, grated
- 2½ cups Garbanzo beans (chickpeas), canned, drained, and rinsed; or garbanzo beans, dry, cooked
- 3 cups Tomatoes with juice, canned, low-sodium, diced
- ¼ cup Water
- ½ tsp Chili powder
- 1½ tsp Cumin, ground
Quantity
- 1 tsp Canola oil
- 1¼ cups Onions, fresh, peeled, ¼" diced
- 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
- ½ tsp (¼ tsp ginger, ground) Ginger, fresh, grated
- 2½ cups Garbanzo beans (chickpeas), canned, drained, and rinsed; or garbanzo beans, dry, cooked
- 3 cups Tomatoes with juice, canned, low-sodium, diced
- ¼ cup Water
- ½ tsp Chili powder
- 1½ tsp Cumin, ground
*See Marketing Guide
Instructions
- Heat oil in a small stockpot on medium–high heat. Add onions, and sauté until soft. Do not brown. Add the garlic and ginger; stir until fragrant.
- Add the garbanzo beans (chickpeas), tomatoes with juice, water, chili powder, and cumin. Continue cooking on medium–high heat, and bring to a boil.
- Reduce heat to medium, and simmer uncovered for 10 minutes or until there is only enough liquid to cover the bottom of the pan. Heat to 140 °F or higher for at least 15 seconds.
- Serve ½ cup.Critical Control Point: Hold at 140 °F or higher.
Nutrition INFORMATION
Nutrition Facts
Chickpeas and Tomatoes USDA Recipe for Family Child Care
Amount Per Serving 0 ½ cup
Calories 120
Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 0g0%
Sodium 183mg8%
Total Carbohydrate 20g7%
Dietary Fiber 5g21%
Total Sugars 4g4%
Protein 5g10%
Calcium 44mg4%
Iron 1mg6%
*
*Marketing Guide
The CHEF TIPS:
For Soaking Dry Beans 1 lb dry garbanzo beans (chickpeas) =about 2½ cups dry or 6¼ cups cooked garbanzo beans (chickpeas).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.For Cooking Dry BeansOnce the beans have been soaked, add 1¾ qt water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours.Use cooked beans immediately.Critical Control PointHold for hot service at 140 °F or higher, or chill for later use. To chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
Yield / Volume