Spanish Chickpea Stew USDA Recipe for Family Child Care Homes
Age Group: Ages 3-5
Serving Size: 6
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 INFORMATION1 cup provides:Legume as Meat Alternate: 1½ oz equivalent meat alternate, ³⁄8 cup vegetable, and ¼ cup fruit. ORLegume 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.
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
Quantity
- 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
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
Quantity
- 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
*See Marketing Guide
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
Quantity
- 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
*See Marketing Guide
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
Quantity
- 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
*See Marketing Guide
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
Quantity
- 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
*See Marketing Guide
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 INFORMATION
Spanish Chickpea Stew USDA Recipe for Family Child Care Homes
Amount Per Serving
1 cup
Calories
241
Total Fat
8
g
12
%
Saturated Fat
1
g
6
%
Cholesterol
0
mg
0
%
Sodium
156
mg
7
%
Total Carbohydrate
38
g
13
%
Dietary Fiber
6
g
25
%
Protein
8
g
16
%
Vitamin A
3325
IU
67
%
Vitamin C
7
mg
8
%
Calcium
93
mg
9
%
Iron
2
mg
11
%
N/A=data not available
*Marketing Guide
Yield / Volume
