Chickpeas and Tomatoes USDA Recipe for Family Child Care Homes

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 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
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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

Chickpeas and Tomatoes USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ½ cup
Calories
120
Total Fat
 
3
g
5
%
Saturated Fat
 
0
g
0
%
Sodium
 
183
mg
8
%
Total Carbohydrate
 
20
g
7
%
Dietary Fiber
 
5
g
21
%
Total Sugars
 
4
g
4
%
Protein
 
5
g
10
%
Calcium
 
44
mg
4
%
Iron
 
1
mg
6
%
N/A=data not available
*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 Beans
Once 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 Point
Hold 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