Chickpeas and Tomatoes USDA Recipe for Family Child Care Homes

4 from 2 votes

Chickpeas and Tomatoes USDA Recipe for Family Child Care Homes

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 INFORMATION

½ cup provides legume as meat alternate: 1½ oz equivalent meat alternate and ¼ cup vegetable; or legume as vegetable: ⅝ cup vegetable.

SOURCE

Team Nutrition CACFP Multicultural Recipe Project.

https://teamnutrition.usda.gov

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Side Dish, vegetarian

Keyword: Recipes for Home

Age Group: Ages 3-5

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Side Dish, Vegetarian, Main Dish (Entrée), Plant-based/Vegan

Program Meal Component: Vegetables, Meat Alternates

Vegetable Subgroup: Red-Orange Vegetables, Beans, Peas, and Lentils

Meal Service Temperature: Hot

Cooking Method: Boil, Sauté

Multicultural Region: Africa

6 Servings

Calories: 120

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

-

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

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