Mighty Marinara with Chickpeas
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Marketing and Social Media Materials
Sample caption for social media, emails, or websites:
✨NEW ✨menu item: Mighty Marinara with Chickpeas 🌱
This delicious climate-friendly meal is good for you AND the planet. 🌏
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Sample caption for social media, emails, or websites:
✨NEW ✨menu item: Mighty Marinara with Chickpeas 🌱
This tasty meal has 49X fewer carbon emissions vs beef marinara pasta. Good for you and the planet! 🌏
Click here to download hi-res graphic with logos.
Click here to download hi-res graphic without logos.
Mighty Marinara with Chickpeas
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: intermediate
Servings: 50
Ingredients
1 gallon Diced tomatoes and sauce, canned
¾ gallon + ½ cup Tomato sauce
1 ½ gallons + 1 cup (2 ½ -#10 cans) Garbanzo beans, drained or cooked from dry beans
½ cup Oil, olive or vegetable
1 ½ tablespoons Oregano, dried
2 tablespoons Garlic, granulated
2 tablespoons Basil, dried
1 tablespoon Salt
½ cup Sugar
1 tablespoon Parsley, fresh or 2 tablespoons Parsley, dried
1 ½ teaspoons Black pepper
Prepared grains
6 pounds 4 ounces Rotini, Spaghetti, Penne, Brown Rice, dry
Servings: 100
Ingredients
2 gallons Diced tomatoes and sauce, canned
1 ½ gallons + 1 cup Tomato sauce
3 gallons + 1 pint (5-#10 cans) Garbanzo beans, drained or cooked from dry beans
1 cup Oil, olive or vegetable
3 tablespoons Oregano, dried
¼ Cup Garlic, granulated
¼ cup Basil, dried
2 tablespoons Salt
1 Cup Sugar
2 tablespoons Parsley, fresh or 1/4 cup Parsley, dried
1 tablespoon Black pepper
Prepared grains
12 pounds 8 ounces Rotini, Spaghetti, Penne, Brown Rice, dry
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
- Prepare grains accordingly.
- Stir all ingredients together except for the grain item.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
Using 8 ounce ladle/spoodle, serve 8 ounces marinara sauce over 1 cup cooked spaghetti, penne, rotini noodles or rice.
Each serving provides 2 meat/meat alternates, 2 ounces equivalent grains, and ½ cup red/orange vegetable. For a 1 meat/meat alternate sauce, cut measure of garbanzo beans in half.
Nutrition information
Calories: 417 Total Fat: 7g Saturated Fat: 1g Monounsaturated Fat: 3g Polyunsaturated Fat: 2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 77g Fiber: 17g Total Sugar: 13g Protein: 18g Sodium: 292mg Vitamin A: 37μg Vitamin C: 11mg Calcium: 107mg Iron: 5mg Folate: 102μg