Chickpea Masala State(Washington) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Chickpeas and vegetables in a spiced coconut milk base.
NSLP/SBP CREDITING INFORMATION
1 cup (8oz spoodle or ladle) provides:
Legumes as Meat Alternate: 2 ½ oz equivalent meats/meat alternates, ¼ cup additional vegetables, ¼ cup red/orange vegetables, 1/8 cup fruit
OR
Legumes as Vegetable: 1/8 cup additional vegetables, 5/8 cup beans and peas (legumes), ¼ cup red/orange vegetables, 1/8 cup fruit
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Washington Office of Superintendent of Public Instruction on behalf of Bellingham Public Schools
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
4 from 4 votes

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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes

Instructions
 

  • Preheat conventional oven to 375 °F or convection oven to 350 °F.
  • In a large bowl, mix oil, onions, carrots, and garlic.
  • Place the vegetables in a single layer on a sheet tray and roast in oven for 15 minutes or until the onion is translucent.  After vegetables are roasted, set aside for use in step 8.
  • In a large pot or Rondeau (30 qt or larger), heat oil over medium heat. Add the ginger and rice to the hot oil. Stir to combine, cook for two minutes until fragrant.
  • Drain liquid from canned tomatoes and set aside for use in step 6. Reserve tomatoes for use in step 8.
  • Add tomato liquid from step 5, water, and coconut milk to the rice and ginger mixture. Bring to a simmer and cook until rice is tender, approximately 15 minutes.
  • Combine spices in a small bowl. Add to pot. Using an immersion blender, puree the ingredients until smooth.
  • Add cooked chickpeas; reserved tomatoes; raisins; sweet potatoes; bell peppers; cauliflower; roasted onions, carrots, and garlic from Step 3 to coconut mixture. Stir to combine.
  • Return to a simmer and cook until the sweet potatoes and cauliflower are al dente, about 20 minutes.
    Critical Control Point:
    Hot holding: hold for hot service at 135 °F or higher.
    Cooling: Pour mixture in 2” full-size hotel pans and cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.
    Reheating: Reheat to 165 °F and hot hold at or above 135 °F through service.
  • Add spinach and lemon juice directly before service or after reheating for service. Leaves will wilt when added to hot dish.
  • Serve 1 cup of Chickpea Masala using an 8 oz spoodle or ladle.

Nutrition INFORMATION

Nutrition Facts
Chickpea Masala State(Washington) Child Nutrition Agency Developed Recipe
Amount Per Serving 1 Cup (8 oz spoodle)
Calories 299 Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 2g13%
Cholesterol 0mg0%
Sodium 376mg16%
Potassium 624mg18%
Total Carbohydrate 50g17%
Dietary Fiber 11g46%
Total Sugars 8g9%
Protein 12g24%
Vitamin A 1.619IU0%
Vitamin C 25mg30%
Vitamin D 0IU0%
Calcium 93mg9%
Iron 4mg22%
Added Sugar 0g
*
*Marketing Guide
50 Servings:
Carrots, fresh, without tops: 1 lb 6 oz
Peppers, bell, fresh, orange or red, medium or large, whole: 1 lb 6 oz
Onions, mature, fresh: 1 lb 5 oz 
Cauliflower, fresh, trimmed: 1 lb 10 oz
Spinach, fresh, baby or mature, ready to eat: 1 lb
100 Servings:
Carrots, fresh, without tops: 2 lb 12 oz
Peppers, bell, fresh, orange or red, medium or large, whole: 2 lb 12 oz
Onions, mature, fresh: 2 lb 10 oz
Cauliflower, fresh, trimmed: 3 lb 4 oz
Spinach, fresh, baby or mature, ready to eat: 2 lb

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Optional: Serve with 1 cup steamed brown rice per portion. Adding brown rice changes NSLP/SBP crediting information.
Roasting carrots, onions, and garlic enhances flavor development. However, Steps 1-3 can be eliminated if short on time.
Dish freezes and reheats well.
Fresh sweet potatoes may be substituted for frozen sweet potatoes.
Tips for Soaking Dry Beans
Overnight Method – Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover and  refrigerate overnight. Drain and discard water after soaking overnight. Proceed with recipe.
Quick-soak Method – Boil 1 ¾ 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. Drain and discard water. Proceed with recipe.
Tips for Cooking Dry Beans 
Once the beans have soaked (overnight or quick-soak), add 1 ¾ qt water for every 1 lb of dry beans. Boil gently with lid tilted to vent until beans are tender, about 2 hours. Drain and discard water. Use cooked beans immediately.
Critical Control Point
 Hold for hot service at 140 ˚F or higher or chill for later use.  To chill, cool to 70 ºF within 2 hours and to 40 ºF or lower within an additional 4 hours.
Yield / Volume
50 Servings:
About 26 lb 4 oz
3 full-size (12” x 20” x 2”) and 1 quarter-size (10-3/8”x 6-3/8” x 2”) 2” hotel pans
100 Servings:
About 52 lb 8 oz
6 full-size (12” x 20” x 2”) and 1 half-size (12”x 10” x 2”) 2” hotel pans