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Chana Masala

Chana Masala
Chana Masala
Print Recipe

Recipe HACCP Process:

#2 Same Day Service

Serving Size:

½ cup
Yield: 50 servings

Source:

JSI Back to Basics: Indian Fare Recipe

Ingredients
 

  • 1/2 cup Oil, olive
  • 2 lbs + 8 ¼ oz Onions, raw, small dice
  • 1 Tbsp + 1/8 tsp Garlic powder
  • 8 lbs + 5 oz Garbanzo beans, low sodium, canned, drained, and rinsed – see note
  • 2 Tbsp + ¼ tsp Garam masala
  • 1 Tbsp + 1/8 tsp Turmeric, ground
  • 2 ¼ tsp Ginger root, dried, ground
  • 2 Tbsp + ¼ tsp Salt
  • 6 lbs Tomatoes, canned, diced, no salt added
  • 1/2 cup Lemon juice
  • 1 cup Water
  • ¾ cup Cilantro, minced
  • 1 1/8 tsp Baking soda – see note

Instructions:
 

  1. Heat oil in a tilt skillet. Add the onion and sauté until golden.
  2. Add the drained and rinsed chickpeas, spices, salt, tomatoes, lemon juice, and water. Bring to a simmer and then cook over medium-low heat for 15 minutes, stirring frequently. Note: If you do not have a tilt skillet you can sauté the onions in a smaller skillet and mix everything in 6 inch hotel pans. Preheat oven to 400°F, cover and bake chickpeas for about 1 hour then cover and cook until desired consistency
  3. Stir in the cilantro and adjust salt seasoning if necessary.
  4. Hold for hot service at 135°F or higher.

Nutritional Analysis:

Calories: 104.41kcalCarbohydrates: 15.74gProtein: 4.01gFat: 3.21gSaturated Fat: 0.28gTrans Fat: 0gCholesterol: 0mgSodium: 403.07mgFiber: 4.29gSugar: 2.92g

Meal Component Information:

Meat/Meat Alternate – 0.75 oz equivalent
Vegetable – 0.25 cup

Note:

Choose USDA foods whenever available to save on cost.
Before starting recipe, if canned chickpeas are not soft already, boil in water, starting from cold water with baking soda. Cook until tender.