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.
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.
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.
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  • 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 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


*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:
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.
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.
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