Spanish Chickpea Stew USDA Recipe for Family Child Care

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Spanish Chickpea Stew USDA Recipe for Family Child Care

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 provides:

Legume as Meat Alternate: 1½ oz equivalent meat alternate, ³⁄8 cup vegetable, and ¼ cup fruit.

Legume as Vegetable: ¾ 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.

Prep Time15

Cook Time25

Course: Soup

Keyword: Recipes for Home

Age Group: Ages 3-5

Serving Size: 6

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

6 Servings

Calories: 241

Ingredients

3 Tbsp Extra virgin olive oil
2 tsp Fresh garlic, minced
2 cups Fresh onions, peeled, diced
2 tsp Sweet paprika
½ tsp Ground cumin
3 cups Frozen spinach, chopped
2 cups Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
¾ cup Golden raisins
1 cup Canned low-sodium diced tomatoes
1½ cups Low-sodium chicken stock
1 Tbsp Red wine vinegar
¼ tsp Salt
¼ tsp Ground black pepper

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3 Tbsp Extra virgin olive oil
2 tsp Fresh garlic, minced
2 cups Fresh onions, peeled, diced
2 tsp Sweet paprika
½ tsp Ground cumin
3 cups Frozen spinach, chopped
2 cups Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
¾ cup Golden raisins
1 cup Canned low-sodium diced tomatoes
1½ cups Low-sodium chicken stock
1 Tbsp Red wine vinegar
¼ tsp Salt
¼ tsp Ground black pepper

Instructions

In a large pot, heat olive oil over medium heat.
Add garlic and cook for 1 minute. Add onions and continue to cook for 2-3 minutes until onions are translucent.
Mix in paprika and cumin.
Add spinach and cook for 7 minutes.
Add garbanzo beans (chickpeas), raisins, tomatoes, and chicken stock. Bring to a boil.
Reduce heat to low and simmer uncovered for 7-10 minutes, or until raisins are plump.
Add vinegar, salt, and pepper. Mix well. Serve hot.

Nutrition