Chana Masala

Meat/Meat Alternative, Vegetable, Main, Asian, Plant-Forward, Gluten Free, Vegan, Vegetarian

Yield: 100 Servings

Vegetable: 7/8 cups total (1/8 cup dark green vegetable, 3/8 cup red/orange vegetable, 1/4 cup other vegetable, 1/8 cup additional vegetable)

Meat/Meat Alternative: 2.75 oz.

Ingredients

10 ½ pounds Onion, red, 1/4-inch diced

5/8 cup Garlic, raw, peeled, chopped

7/8 cup Peppers, jalapeno, sliced, canned, drained

1 5/8 cup Ginger root, raw

12 ounces Cilantro, finely chopped

3 ½ no. 10 cans Tomatoes, diced, canned, no salt

¾ cup Olive oil/canola blend

6 tablespoons Chili, dry powder, spices

12 tablespoons Curry, dry powder, spices

2 tablespoons Salt, kosher

7 no. 10 cans(or 30 pounds drained) Chickpeas, canned, drained

3 ½ pounds Spinach, baby leaves, raw

Method

1. Chop onions, garlic, jalapenos and ginger and cilantro.

2. Drain tomatoes reserving liquid.

3. Slightly puree tomatoes using an immersion blender leaving slightly chunky.

4. Heat oil in a large skillet over medium/low heat.

5. Add chili powder and curry powder to skillet and warm for 1-2 minutes until fragrant.

6. Add chopped onions, garlic, jalapenos and ginger and sauté for 3-5 minutes until fragrant.

7. Once vegetables are soft, add cilantro, salt and pureed tomatoes. and puree with immersion blender until smooth. Add reserved diced tomato liquid while pureeing to help make smooth consistency. Cook for an additional 2-3 minutes until sauce is the consistency of a thick gravy.

8. Bring up to a boil and add in drained chickpeas.

9. Reduce heat to medium and cook until chickpeas are heated through, 5-7 minutes.

10. Remove from heat. Add spinach. Mix to combine and wilt spinach. CCP-Minimum internal temperature should be 140°F. CCP-Hold hot (140°F. or above) for service or cool quickly (per HACCP) to internal temperature of 40°F. or below.

Source: Jeremy West, Greeley-Evans Weld County School District 6