Chana Masala C Photo by The John C. Stalker Institute of Food and Nutrition “Chana Masala” Recipe HACCP Process: #2 Same Day Service Serving Size: ½ cup Yield: 50 Source: JSI Back to Basics: Indian Fare Recipe Ingredients: Ingredient Name Measurements Oil, olive 1/3 cup + 4 tsp Onions, raw, small dice 2 lb + 8 1/3 oz Garlic, raw, minced 20 cloves Garbanzo beans, low-sodium, canned, drained and rinsed 8 lb + 6 oz Garam masala 2 Tbsp + 5/8 tsp Turmeric, ground 1 Tbsp + 3/8 tsp Ginger root, raw, peeled and minced ¼ cup + 1 3/8 tsp Salt 2 Tbsp + 5/8 tsp Tomatoes, canned, diced, no salt added 6 lb Lemon juice 1/3 cup + 4 tsp Water 7/8 cup Cilantro, minced ¾ cup + 1 Tbsp *Note: Choose USDA foods whenever available to save on cost. Instructions: 1. Heat oil in a wide skillet. Add the onion and sauté until translucent, then add the garlic and continue to sauté until the onion is golden. 2. Add the drained and rinsed chickpeas, ginger, spices, salt, tomatoes, lemon juice, and water. Bring to a simmer and then cook over medium-low heat for 15 minutes, stirring frequently. 3. Stir in the cilantro and adjust salt seasoning if necessary. 4. Hold for hot service at 135˚F or higher. Nutritional Analysis: Nutrients Amount based on one serving Calories 104.41 kcal Total Fat 3.21 g Saturated Fat 0.28 g Trans Fat 0.00 g Cholesterol 0.00 mg Sodium 403.07 mg Total Carbohydrate 15.74 g Dietary Fiber 4.29 g Total Sugars 2.92 g Protein 4.01 g Meal Component Information: Meal Components Amount Meat/Meat Alternate 0.75 oz equivalent Vegetable 0.25 cup *Note: For schools with access to Mosaic, these recipes are also available to import from the Community recipe section by searching the recipe name or using the search term of “John C. Stalker” as the district. .