Kashmiri Chickpea Bowl
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
Process #2 – Same day service
Skill level: Advanced
Serving size: 50
Ingredients
2 ½ -#10 cans Garbanzo beans, canned, drained, and rinsed
3 pounds 8 ounces Broccoli florets, ready-to-use
1 quart Vegetable or canola oil
1 cup Garam Masala, prepared or follow sub-recipe (see below)
½ cup Salt
¼ cup Black pepper
7 pounds, dry Brown rice, instant, cooked
5 pounds Cucumber, diced or sliced, ready-to-use
6 pounds Tomatoes, diced, ready-to-use
¼ cup Salt
1 cup Lemon juice
Serving size: 50
Ingredients
5-#10 cans Garbanzo beans, canned, drained, and rinsed
7 pounds Broccoli florets, ready-to-use
2 quarts Vegetable or canola oil
2 cups Garam Masala, prepared or follow sub-recipe (see below)
1 cup Salt
½ cup Black pepper
14 pounds, dry Brown rice, instant, cooked
10 pounds Cucumber, diced or sliced, ready-to-use
12 pounds Tomatoes, diced, ready-to-use
½ cup Salt
2 cups Lemon juice
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
Rice
1. Prepare rice according to package. Fluff. Place in warmer until service.
*Recommended cooking method: Steam covered for approximately 15 minutes.
Alternative cooking methods:
a. Boil water and pour over rice. Bake covered rice in the oven at 350°F for approximately 30 minutes.
b. Heat to a rolling boil. Cook until water is absorbed, about 30-40 minutes. Stir once. Cover and cook an additional 10 minutes over low heat.
Kashmiri Chickpea ingredients
2. Heat oven to 350 degrees Fahrenheit.
3. In a large bowl, toss chickpeas and broccoli florets with oil and arrange in single layers on parchment-lined sheet pans. Roast 30-40 minutes, until chickpeas are golden brown and the broccoli is beginninng to brown.
4. Meanwhile, in a large bowl, combined the cucumber, tomatoes, salt, and lemon juice. Toss until well coated.
5. Transfer the roasted chickpeas and broccoli to another bowl with the Garam Masala spice blend and toss to coat.
Follow serving information below. The bowls can be prepared on the serving line or ahead of time.
Serving information
1. In a bowl, portion one cup of cooked brown rice.
2. On the rice, portion the following ingredients in separate areas, do not layer.
a. 1 cup Kashmiri roasted chickpeas and broccoli
b. 3/4 cup cucumber tomato salad
3. Serve with a variety of salad dressing options.
Each bowl provides 2 meat alternates, 2 ounces grain equivalent, ½ cup dark green vegetable, and ¼ cup red orange vegetable, and ¼ cup other vegetable.
Nutrition information
Calories: 483 Total Fat: 17g Saturated Fat: 1.3g Monounsaturated Fat: 9.5g Polyunsaturated Fat: 5g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 70g Fiber: 10g Total Sugars: 6.7g Protein: 12g Sodium: 321mg Vitamin A: 21μg Vitamin C: 25mg Calcium: 112mg Iron: 6mg Folate: 348μg
Garam Masala Spice Mix
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
Yield: 2 cups (1 pint)
Ingredients
2/3 cup Ground cumin
1/3 cup Ground coriander
1/3 cup Ground cardamom
1/3 cup Ground black pepper
3 1/3 Tablespoons Ground cinnamon
1 ½ Tablespoons Ground cloves
1 ½ Tablespoons Ground nutmeg
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. In a bowl, combine all ingredients and stir well.
2. Store in an airtight container.
