Plant-Powered Meals

Plant Powered School Food Recipes to try at home

Egyptian Chickpeas

Yield: 10 Servings

Ingredients

• 2 ½ Cups Chickpeas (Garbanzo Beans) – If using canned, drain & rinse
• 2 ½ Cups Pinto Beans - If using canned, drain & rinse
• 2 ½ Cups Tomato Sauce
• 1 Tablespoon Vegetable Oil
• 1 Yellow Onion – Wash, peel, small dice
• 5 Cloves of Garlic – peeled, minced
• 1 Green Bell Pepper – Wash, deseed, small dice
• 1 Red Bell Pepper – Wash, deseed, small dice
• ½ Bunch Cilantro – Wash, trim and rough chop
• ½ Bunch Parsley – Wash, trim and rough chop
• 1 teaspoon of the following spices: Ground Cinnamon, Salt, Red Pepper Flakes
• 2 teaspoons of the following spices: Ground Garlic, Curry Powder
• 1 Tablespoon of the following spices: Cumin, Chili Powder
• Chopped Fresh Parsley or Cilantro for Garnish

Method

1. Wash, rinse, and cut all vegetables.
2. Heat oil in a pot over medium heat. Add diced onions and peppers, sauté until fragrant and just beginning to brown on the edges.
3. Add chopped garlic, herbs and all spices, cook for one minute.
4. Next add tomato sauce, chickpeas and pinto beans to the pot. Bring to a boil stirring often to prevent burning.
5. Once at a boil lower heat and simmer for 15-20 minutes or until 150◦ F.
6. Garnish with chopped parsley or cilantro and enjoy.

This dish is best served over your favorite rice, we also suggest adding braised kale as a side vegetable to complete the meal.

Please note this is a take home student recipe version of Egyptian Chickpeas recipe available in school.

Carolina Pinto Beans

Yield: 10 Servings

Ingredients

• 2 ½ Cups Pinto Beans - If using canned, drain & rinse
• 1 ½ Cups Salsa – use your favorite brand and heat level
• 1 Tablespoon Vegetable Oil
• 1 Yellow Onion – Wash, peel, small dice
• ½ Green Bell Pepper – Wash, deseed, small dice
• ½ Red Bell Pepper – Wash, deseed, small dice
• ½ Bunch Cilantro – Wash, trim and rough chop
• ½ Bunch Scallions – Wash, trim and fine chop
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• Chopped Fresh Cilantro for Garnish

Method

1. Wash, rinse, and cut all vegetables.
2. Heat oil in a pot over medium heat. Add diced onions and peppers, sauté until fragrant and just beginning to brown on the edges.
3. Next add salsa, pinto beans, salt, black pepper, and herbs to the pot. Bring to a boil stirring often to prevent burning.
4. Once at a boil, lower heat and simmer for 15-20 minutes or until 150◦ F.
5. Garnish with chopped parsley or cilantro and enjoy.

This dish is best served over your favorite rice, we also suggest adding roasted cauliflower as a side vegetable to complete the meal!

Please note this is a take home student recipe version of Carolina Pinto Beans recipe available in school.

Black-Eyed Peas with Tomato and Kale

Yield: 10 Servings

Ingredients

• 6 Cups Black-eyed peas– If using canned, drain and rinse
• 2 Tablespoons Vegetable Oil
• 1 Yellow Onion – Wash, peel, small dice
• 2 Celery stalks – wash, small dice
• 5 Cloves of Garlic – peel, mince
• 1 Teaspoons (tsp) each of the following spices: salt, black pepper, paprika, granulated garlic, red pepper flakes
• 3 Cups Canned Diced Tomato – do not drain
• 1/2 lbs. Fresh Kale – Wash, destem and chop
• Chopped Fresh Parsley for Garnish

Method

1. Wash, rinse, and cut all vegetables.
2. In a pot on the stove top, heat vegetable oil. Add onions and celery sauté until fragrant and just begin to brown on the edges.
3. Add in garlic and all spices gently toasting for a minute. Then add in black-eyed peas and diced tomatoes. Bring to a simmer, stirring often to prevent burning.
4. Once at a simmer, lower heat and continue to cook for 15-20 minutes or until 150◦ F.
5. Finally, add in kale. Cook for 5 minutes until kale is wilted and tender.
6. Garnish with chopped parsley and enjoy!

This dish is best served over your favorite Rice. We also suggest adding roasted sweet potatoes as a side vegetable to complete the meal!

Please note this is a take home student recipe version of Black-Eyed Peas with Tomato and Kale recipe available in school.

Rustic White Beans

Yield: 10 Servings

Ingredients

• 5 Cups White Beans (Great Northern Beans) – If using canned, drain & rinse
• 1 Cup Diced canned Tomatoes – Do not drain
• 1 Tablespoon Vegetable Oil
• 1 Teaspoon each of the following spices: Salt, Black Pepper, Garlic Powder, Onion Powder, Paprika, Dried basil.
• 1 cup Fresh Baby Spinach
• Chopped Fresh Basil, for garnish

Method

1. Heat vegetable oil in a pot over medium heat. Add diced tomatoes and sauté for a minute.
2. Add all spices, cook for a minute.
3. Next add in white beans. Bring to a simmer, stirring often to prevent burning.
4. Once at a simmer continue to cook for 5-10 minutes or until 150◦ F.
5. Mix in fresh baby spinach until the spinach slightly wilts.
6. Garnish with chopped basil and enjoy!

This dish is best served over your favorite Whole Grain Pasta. We also suggest adding roasted carrots as a side vegetable to complete the meal!

Please note this is a take home student recipe version of Rustic White Beans recipe available in school.

Sweet Potato Quesadilla Rollup

Yield: 10 Servings

Ingredients

• 1 Large, Sweet Potato- Wash, peel, medium dice
• 1 Yellow Onion – Wash, peel, small dice
• 1 Small, Jalapeno Pepper (optional) – Wash, deseed, small dice
• 3 Cloves of Garlic – peel, mince
• 3 Tablespoons (TBS) Vegetable Oil
• 1 ½ Cups Pinto Beans – If using canned, drain and rinse
• 2 Teaspoons (tsp) each of the following spices: Paprika, Cumin, Salt
• 1 Cup Shredded Monterey Jack Cheese
• 1 ½ Cups Shredded Cheddar Cheese
• 2 ½ Cups Baby Spinach
• 10 large Whole Wheat Wraps/Tortillas
• Chopped Fresh Cilantro for Garnish

Method

1. Wash, rinse, and cut all vegetables.
2. Preheat oven to 350°F.
3. In a bowl, toss together 1 TBS of oil, sweet potatoes, 1tsp of paprika, cumin and salt. Place mixture on a baking sheet and cook in oven for 15-20 minutes or until 150°F and sweet potatoes are tender.
4. In a pot on the stove top, heat 1 tablespoon of oil. Then add onions sautéing until translucent.
5. Next add in garlic and jalapeno. Cook for a minute.
6. Add in all remaining spices gently toasting.  
7. Add in pinto beans, continue to cook for 5-10 minutes or until 150◦ F.
8. After the sweet potatoes and pinto beans are completely cooked, mix them together.
9. In a separate bowl mix together both cheeses.
10. Assemble each roll up: Place a wrap on a clean surface and layer with a 1/4 cup portion of bean and sweet potato filling, a 1/4 cup portion of shredded cheese, and a 1/4 cup portion of spinach.
11. To form roll up, fold in the left and right sides of the wrap/tortilla, then fold the bottom over the filling and roll upwards, keeping the ends tucked in.
12. Place each Sweet Potato Quesadilla Rollup on a baking sheet, brush with remaining tablespoon of oil and place in oven for 10-15 minutes or until 150◦ F and golden brown.
13. Garnish with chopped cilantro and enjoy!

This dish is best served with a green salad as a side vegetable to complete the meal!

Please note this is a take home student recipe version of Sweet Potato Quesadilla Rollup recipe available in school.

Tropical Bean Bowl

Yield: 10 Servings

Ingredients

• 5 cups Cajun Pinto Beans (see recipe below)
• 5 cups Sofrito Rice (see recipe below)
• 5 cups Spiced Sweet Potatoes (see recipe below)
• 2 1/2 cups Pineapple Salsa (see recipe below)

Cajun Pinto Beans

• 5 cups Pinto Beans – If using canned, drain & rinse
• 1 Green Bell Pepper – Wash, small dice cut
• 1 Yellow Onion – Wash, peel, small dice cut
• 2 stalks Celery- Wash, small dice cut
• 1 bunch Cilantro – Wash, chopped
• 1 1/2 cups Tomato Sauce
• ¼ cup Water
• 2 Tablespoon Cajun Spice – use your favorite brand

Sofrito Rice

• 5 cups Cooked Brown Rice
• 1/2 bunch Cilantro – wash, chopped
• 1/4 Green Bell Pepper – Wash, small dice cut
• 1/2 Red Bell Pepper – Wash, small dice cut
• 1 Yellow Onion – Wash, peel, small dice cut
• 1/8 cup Vegetable Oil
• 5 cloves Garlic – peel, minced cut
• 1 Tablespoon Salt
• 1/2  cup Corn - If using canned, drain & rinse

Spiced Sweet Potatoes

• 1 1/2 lbs Sweet Potatoes - Wash, peel, medium dice cut
• 1/2  Tablespoon Cumin
• 1/2  Tablespoon Paprika
• 1 Teaspoon Salt
• 1 Teaspoon Black Pepper
• 1/4 cup Oil
  

Pineapple Salsa

• 20oz Can Diced Pineapples - Drain
• 1/2 Red Onion – Wash, peel, small dice cut
• 1/2 Red Bell Pepper – Wash, small dice cut
• 1 Jalapeno Pepper – Wash, seed, mince cut
• 1/2 bunch Cilantro - wash, chopped
• 1 Lime – juice
• 1 tsp Salt
• 1 tsp Black Pepper
  

Method – Cajun Pinto Beans

1. Wash, rinse, and cut all vegetables.
2. Heat oil in a pot over medium heat. Add diced onions, peppers and celery.  Sauté until fragrant and just beginning to brown on the edges.
3. Next, add in tomato sauce, water, pinto beans and spice to the pot. Bring to a boil stirring often to prevent burning.
4. Once at a boil lower heat and simmer for 15-20 minutes or until 150◦ F.
5. Once ready to eat, mix in cilantro.
   

Method – Cilantro Rice

1. Prepare Cooked Brown Rice.
2. Wash, rinse, and cut all vegetables.
3. Heat oil in a pot over medium heat. Add diced onions and peppers.  Sauté until fragrant and just beginning to brown on the edges.
4. Add in garlic, cilantro, corn and salt sauté until fragrant.
5. Next add in the rice, cook 15-20 minutes or until 150◦ F.
   

Method – Spiced Sweet Potatoes

1. Preheat oven to 350◦ F
2. Wash, rinse, and cut sweet potatoes.
3. In a large mixing bowl combine all ingredients making sure to mix thoroughly.
4. Spread the sweet potatoes evenly onto a baking sheet.
5. Cook in on at 350◦ F for 25-30 minutes or until 150◦ F.  Vegetables will be softened and slightly browned.
   

Method – Pineapple Salsa

1. Wash, rinse, and cut all vegetables.
2. Juice lime. Drain diced pineapple.
3. In a large mixing bowl combine all ingredients making sure to mix thoroughly.
4. Put in refrigerator until ready to eat, serve at 40◦ F or below.
   

Building the Tropical Bean Bowl

1. Once all items are ready, layer in bowl, ½ cup Sofrito Rice and then add ½ cup Cajun Pinto Beans above the rice.  Add ½ cup of Spiced Sweet Potatoes to the top.
2. Garnish with ¼ cup of Pineapple Salsa and Enjoy!
   

Please note this is a take home student recipe version of Tropical Bean Bowl recipe available in school.

Guisado Kidney Beans

Yield: 10 servings

Ingredients

• 5 cups of Kidney Beans – If using canned, drain & rinse
• 1/2 bunch Cilantro – wash, chopped
• 1/2 Green Bell Pepper – Wash, small dice cut
• 1/2 Red Bell Pepper – Wash, small dice cut
• 1 Yellow Onion – Wash, peel, small dice cut
• 1/4 cup Vegetable Oil
• 5 Cloves Garlic – peel, minced cut
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Cumin
• 1 Teaspoon Salt
• 1 Teaspoon Black Pepper
• 1 can Diced Tomatoes
• 2 cups of Tomato Sauce
• 1 cup of water

Method

1. Wash, rinse, and cut all vegetables.
2. Heat oil in a pot over medium heat. Add diced onions and peppers, sauté until fragrant and just begin to brown on the edges.
3. Add chopped garlic and all spices, cook for one minute.
4. Next add tomato sauce, diced tomatoes, water and kidney beans to the pot. Bring to a boil stirring often to prevent burning.
5. Once at a boil lower heat and simmer for 15-20 minutes or until 150◦ F.
6. Garnish with chopped cilantro and Enjoy!

This Dish is best served over your favorite Rice, we also suggest adding roasted cauliflower as a side vegetable to complete the meal!

This is a take home version of the Guisado Kidney Beans recipe available in school.

Kidney Bean Rajma and Kachumber Salad

Ingredients

Kidney Bean Rajma

• 5 cups Red Kidney Beans – If using canned, drain and rinse
• 5 cups Great Northern Beans – If using canned, drain and rinse
• 1 Green Bell Pepper – Wash and small dice
• ½ Red Onion – Wash, peel and small dice
• 3 Cloves Garlic – Peel and mince 
• 2 Tablespoon Brown Sugar
• 2 cups Tomato sauce
• 1 cup water
• ½ Tablespoon Salt
• ½ Teaspoon Black Pepper
• ½ Teaspoon Cinnamon
• ½ Tablespoon Ground Ginger
• ¾ Tablespoon Turmeric
• ½ Tablespoon Paprika
• ½ Tablespoon Cumin
• ¾ Tablespoon Curry Powder
• ½ Teaspoon Red Pepper Flakes

• 1 bunch Cilantro – Wash, chop

• 1 lbs. Cucumber – Wash, medium dice
• 1 lbs. Tomatoes – Wash, medium dice
• ½ Red Onion – Wash, peel, small dice
• 2 Tablespoon Lemon Juice
• ½ bunch Cilantro – wash, chopped
• ½ Teaspoon Curry Powder
• ¼ Teaspoon Cinnamon
• ¼ Teaspoon Ground Ginger
• ¼ Teaspoon Turmeric
• 1 Teaspoon Salt
• ¼ Teaspoon Black Pepper

Method – Kidney Bean Rajma

1. Wash, rinse, and cut all vegetables.
2. Heat oil in a pot over medium heat. Add diced onions, peppers, and garlic. Sauté until fragrant and just beginning to brown on the edges.
3. Next, add spices to the pot. Toast spices while stirring often to prevent burning.
4. Add tomato sauce and water. Bring to a boil.
5. Once at a boil, lower heat and simmer for 15-20 minutes or until 150◦ F
6. Right before serving add in cilantro.

Method – Kachumber Salad

1. Wash, rinse, and cut all vegetables.
2. In a bowl mix together all ingredients.
3. Always serve Kachumber Salad at 40◦F or below. Best made the day before.

To Assemble

1. Once both items are ready serve together, 1 cup Kidney Bean Rajma and ½ cup Kachumber Salad.
2. Garnish with cilantro and enjoy! 

This recipe is also great accompanied with Naan bread.

This is a take home version of the Kidney Bean Rajma and Plantain Kachumber Salad recipes available in school.

Roasted Adobo Chickpeas with Sofrito Rice

Ingredients

Roasted Adobo Chickpeas

• 5 cups Chickpeas (Garbanzo Beans) – If using canned, drain & rinse
• 1/8 cup Vegetable Oil
• 2 Teaspoon Dried Basil
• 2 Teaspoon Dried Oregano
• 2 Teaspoon Paprika
• 1 Teaspoon Black Pepper
• 2 Teaspoon Cumin
• 2 Teaspoon Dried Thyme
• 2 Teaspoon Ground Garlic

• 5 cups cooked Brown Rice
• ½ cup Corn - If using canned, drain & rinse
• 1 bunch Cilantro – Wash, chop
• 1 Red Bell Pepper – Wash, rinse, small dice
• ½ Green Bell Pepper – Wash, rinse, small dice
• 3 Cloves Garlic – Peel, mince
• ¼ cup Vegetable Oil
• 1 Teaspoon Salt

1. Preheat oven to 350◦ F.
2. In a large bowl mix together all ingredients.
3. Transfer chickpeas to a baking sheet.
4. Roast chickpeas in oven for 15-20 minutes or until 150◦ F.

1. Wash, rinse, and cut all vegetables.
2. Heat oil in a pot over medium heat. Add diced onions, peppers, and garlic. Sauté until fragrant and just beginning to brown on the edges.
3. Next, add rice, corn, and salt.
4. Cook rice on a low heat for 15-20 minutes or until 150◦ F. Stir often to prevent burning. 
5. Right before serving add in cilantro.

To Assemble

1. Once both items are ready serve together, ½ cup Roasted Adobo Chickpeas and then ½ cup Sofrito Rice.
2. Garnish with cilantro and enjoy!

Sweet Potato Gumbo

Yield: 10 Servings

Ingredients

• 3 large, Sweet Potatoes- Wash, peel, medium dice
• 1 Yellow Onion – Wash, peel, small dice
• 2 Tablespoons Vegetable Oil
• 6 Cups Chickpeas (Garbanzo Beans) – If using canned, drain and rinse
• 2 Teaspoons each of the following spices: Paprika, Ground Cumin, Ground Cinnamon, Ground Ginger, and Black Pepper
• 1½ Cups Tomato Sauce
• 1 lbs. Fresh Kale – Wash, destem and chop 
• 1 cup water
• Chopped Fresh Parsley or Cilantro for garnish

Method 

1. Wash, rinse, and cut all vegetables.
2. Preheat oven to 350°F.
3. In a bowl, toss together 1 Tbs of oil and sweet potatoes. Place mixture on a baking sheet and cook in oven for 30-40 minutes or until 150°F and sweet potatoes are tender.
4. In a pot on the stove top, heat remaining 
5. tablespoon of oil. Then add onions sautéing until translucent. 
6. Add in all spices gently toasting. Then add in tomato sauce, water, chickpeas, and sweet potatoes. Bring to a boil. 
7. Once at a boil, lower heat and simmer for 15-20 minutes or until 150◦ F.
8. Finally, add in kale. Cook for 5 minutes until kale is wilted and tender. 
9. Garnish with chopped parsley or chopped cilantro.

This dish is best served over your favorite rice. We also suggest adding roasted zucchini and yellow squash as a side vegetable to complete the meal!

This is a take home version of the Sweet Potato Gumbo recipe available in school.

3 Bean Chili

Yield: 8 Servings

Ingredients

• 1½ cups Pinto Beans - If using canned, drain & rinse
• 1½ cups Black Beans - If using canned, drain & rinse
• 1½ cups Kidney Beans - If using canned, drain & rinse
• 1½ cups Diced Tomatoes - If using canned, do not drain
• 1 Yellow Onion - Wash, peel, small dice
• 1 Green Pepper - Wash, peel, small dice
• 1 Red Bell Pepper - Wash, peel, small dice
• 5 cloves of Garlic - Peeled, minced
• 1 Tablespoon Vegetable Oil
• 2 Teaspoons of Cumin
• 2 Teaspoons of Chili Powder
• 1½ cups of Tomato Sauce
• 1 cup of Water
• Salt and Pepper to taste
• Chopped Fresh Parsley or Cilantro for Garnish

Method

1. Wash, rinse, and cut all vegetables.
2. Heat oil in a pot over medium heat.
3. Add diced onions and peppers, sauté until fragrant and just beginning to brown on the edges.
4. Add chopped garlic and all spices, cook for one minute.
5. Add in all beans, diced tomatoes (with juice), tomato sauce, and water. Bring to a boil stirring often to prevent burning.
6. Once at a boil lower heat and simmer for 15-20 minutes or until 150◦ F.
7. Season with salt and pepper to liking.
8. Garnish with chopped parsley and Enjoy!

This dish is best served over your favorite rice. We also suggest adding corn as a side vegetable to complete the meal.

This is a take home version of the Three Bean Chili recipe available in school.

Pasta Primavera

Yield: 8 Servings

Ingredients

• 1 pound box Whole Wheat Penne Pasta
• 1 small head Broccoli- wash, cut into bite sized pieces
• 1 Yellow Onion – wash, peel, halved, sliced
• 1 Red Onion – wash, peel, halved, sliced
• 2 Green Bell Peppers – wash, remove seeds, sliced into strips
• 2 Red Bell Peppers – wash, remove seeds, sliced into strips
• 1 pound Zucchini – wash, slice into ¼ inch half moons
• 1 can Diced Tomatoes, low sodium
• 5 Cloves of Garlic – peeled, minced
• 1 ounce Vegetable Oil
• 1 Teaspoon of the following spices: Salt, Black Pepper, Garlic Powder, Onion Powder, Paprika, Dried basil and Dried Oregano
• Chopped Fresh Basil, for garnish

Method

1. Pre-heat oven to 350◦ F.
2. Wash, rinse, and cut all vegetables.
3. In a large mixing bowl, combine all vegetables, spices, chopped garlic, and oil. Mix until thoroughly combined.
4. Transfer vegetables to sheet pan and roast in oven 15-20 minutes until internal temperature reaches 150°F for 15 seconds.
5. While vegetables are roasting, cook pasta according to box instructions.
6. Once both pasta and vegetables are done mix together.
7. Garnish with chopped basil and enjoy!

This dish is best served with white beans to add a plant based protein to the meal!

This is a take home student recipe version of the Pasta Primavera served in school.

Big City Bean Taco

Yield: 10 Bowls

Ingredients 

• 6 cups Black Beans – If using canned, drain and rinse
• 1¼ pounds Zucchini – Wash, cut into half moons
• ½ Red onion – Wash, peel, small dice
• 10 oz Mushrooms – Rinse & slice
• 10 oz Corn – If using canned, drain and rinse
• ¼ cup Vegetable Oil
• 1 Teaspoon each of: Salt, Black Pepper, Garlic Powder, Onion Powder, Paprika, Curry Powder
• 10 Soft Whole Wheat Tortillas
• ½ cup Salsa
• Chopped Cilantro, for garnish

Method

1. Preheat oven to 350◦ F
2. Wash, rinse, and cut all vegetables.
3. In a large mixing bowl, combine Black Beans, Zucchini, Red Onion, Mushrooms, Corn, Oil, and all spices, making sure to mix thoroughly.
4. Spread the vegetable mixture evenly onto a baking sheet.
5. Cook in on at 350◦ F for 20-25 minutes or until 150◦ F. Vegetables will be softened and slightly browned.
6. Assemble tacos in order as followed: 1 each Whole Wheat Tortilla , 1 cup of Veggie Mix, 1 tablespoon of salsa

This is a take home version of the Big City Bean Taco recipe available in school.

Black Bean and Plantain Power Bowl

Ingredients

• 5 cups Stewed Black Beans (see recipe below)
• 5 cups Cilantro Rice (see recipe below)

Stewed Black Beans 

• 5 cups Black Beans – If using canned, drain and rinse
• 1 Red Bell Pepper – Wash, small dice
• 1 Green Bell Pepper – Wash, small dice
• ½ Red Onion – Wash, peel, small dice
• ½ Yellow Onion – Wash, peel, small dice
• 1 bunch Cilantro – Wash, chopped
• 1 cup Tomato Sauce
• 1/8 cup Vegetable Oil
• ½ Tablespoon Cumin
• ½ Tablespoon Salt

Cilantro Rice 

• 5 cups cooked Brown rice
• 1 bunch Cilantro – wash, chopped
• ¼ cup White Vinegar
• ¼ cup Vegetable Oil
• 3 cloves garlic – peel, minced
• 1 Tablespoon Salt
• 1 Tablespoon Black Pepper
• 1 Tablespoon Chili Powder

Method – Stewed Black Beans 

1. Wash, rinse, and cut all vegetables.
2. Heat oil in a pot over medium heat. Add diced onions & peppers sauté until fragrant and just beginning to brown on the edges.
3. Next add in tomato sauce, black beans & spices to the pot. Bring to a boil stirring often to prevent burning.
4. Once at a boil lower heat and simmer for 15-20 minutes or until 150◦ F. 

Method – Cilantro Rice 

1. Prepare Cooked Brown Rice
2. In a bowl Mix together cilantro, vinegar, oil, garlic, spices
3. Next mix cilantro vinaigrette with brown rice

To Assemble 

1. Once both items, layer in bowl ½ cup Cilantro Rice and ½ cup Stewed Black Beans
2. Garnish with Cilantro and Enjoy! 

This dish is best served with Roasted Plantains and Pico de Gallo to complete the meal.

This is a take home version of the Black Bean and Plantain Power Bowl recipe available in school.

Mediterranean Chickpeas

Yield: 10 Servings

Ingredients

• 6 cups Chickpeas (Garbanzo Beans) – If using canned, drain and rinse
• 1 Yellow Onion – Wash, peel, small dice
• 5 Cloves of Garlic – peeled, minced
• 1/8 cup Vegetable Oil
• 1 Teaspoon each of: Salt, Black Pepper, Garlic Powder, Onion Powder, Paprika, Dried Basil
• 2 cups of Tomato Sauce
• Chopped Fresh Basil, for garnish

Method

1. Wash, rinse, and cut all vegetables.
2. Heat oil in a pot over medium heat. Add diced onions and sauté until fragrant and beginning to brown on the edges.
3. Add chopped garlic and all spices, cook for a minute.
4. Next add in tomato sauce and chickpea to the onion and seasoning mix. Bring to a boil stirring often to prevent burning.
5. Once at a boil lower heat and simmer for 15-20 minutes or until 150◦ F.
6. Garnish with Chopped basil and Enjoy!

This dish is best served over your favorite Rice or Whole Wheat Pasta. Add roasted broccoli & cauliflower as a side vegetable to complete the meal!

This is a take home version of the Mediterranean Chickpeas recipe available in school.

Zesty Chickpea Stew 

Yield: 10 Servings

Ingredients 

• 6 Cups Chickpeas (Garbanzo Beans) – If using canned, drain & rinse
• 1 Yellow Onion – Wash, peel, small dice 
• 5 Cloves of Garlic – peeled, minced 
• 1/8th Cup Vegetable Oil 
• 1 Teaspoon of the following spices: Ground Cumin, Ground Cinnamon, Ground Turmeric, Red Pepper Flakes.
• 1 Tablespoon Soy Sauce 
• 2 Cups of Tomato Sauce 
• ½ Pound Carrots – wash. peel, cut large dice 
• ½ Cup Dried Cranberries 
• ½ Pound Zucchini – wash, trim, cut large dice 
• Chopped Fresh Parsley or Cilantro for Garnish 

Method

1. Wash, rinse, and cut all vegetables. 
2. Heat oil in a pot over medium heat. Add diced onions and carrots, sauté until fragrant and just beginning to brown on the edges.
3. Add chopped garlic, zucchini and all spices, cook for one minute.
4. Next add in tomato sauce, soy sauce, dried cranberries and chickpeas to the pot. Bring to a boil stirring often to prevent burning.
5. Once at a boil lower heat and simmer for 15-20 minutes or until 150◦ F.
6. Garnish with chopped parsley and Enjoy!

This Dish is best served over your favorite Rice, We also suggest adding roasted cauliflower as a side vegetable to complete the meal! 

*Please note this is a take home student recipe version of NYC DOE OFNS’s Zesty Chickpea Stew (VE-007)*