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Lunch

Vegetarian

120kcal

30m

Chickpeas and Tomatoes

Oct 2, 2026

Chickpeas and Tomatoes: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.

Preschool

3 g

Fat

20 g

Carbs

4 g

Sugar

183 mg

Sodium

5 g

Protein

120 kcal

Calories

Instructions

Total Time

30 min

STEP 01

Heat oil in a small stockpot on medium–high heat. Add onions, and sauté until soft. Do not brown. Add the garlic and ginger; stir until fragrant.

STEP 02

Add the garbanzo beans (chickpeas), tomatoes with juice, water, chili powder, and cumin. Continue cooking on medium–high heat, and bring to a boil.

STEP 03

Reduce heat to medium, and simmer uncovered for 10 minutes or until there is only enough liquid to cover the bottom of the pan. Heat to 140 °F or higher for at least 15 seconds.

STEP 04

Serve ½ cup.Critical Control Point: Hold at 140 °F or higher.

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Ingredient (6 servings)

Ingredients (original recipe yield)

Canola oil

1 tsp

Onions, fresh, peeled, ¼" diced

1¼ cups

Garlic, fresh, minced

2 cloves (1 clove is about ½ tsp minced)

Ginger, fresh, grated

½ tsp (¼ tsp ginger, ground)

Garbanzo beans (chickpeas), canned, drained, and rinsed; or garbanzo beans, dry, cooked

2½ cups

Tomatoes with juice, canned, low-sodium, diced

3 cups

Water

¼ cup

Chili powder

½ tsp

Cumin, ground

1½ tsp

Allergy Notice

No priority allergen was identified from the ingredient names alone; this is not an allergen-free claim. Ingredient-based screening, not a certified allergen analysis. Check every packaged ingredient, substitution and cross-contact risk against the child's allergy plan.