Curried Chickpeas

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Number of portions 100
Portion size 1 cup

2 10 lbs Cans of Chickpeas (Garbanzo Beans)
8 Tablespoons of Curry Powder
3 oz Garlic
2 lbs Onions
1 lb Sweet Red Peppers
2 Tablespoons White Pepper
2 Teaspoons Table Salt
1 Quart Tap Water
2 10 lb Cans of Diced Low Sodium Tomatoes
6 oz Olive Oil

Mince garlic
Dice onions and peppers 1/2 inch dice
Drain chickpeas and rinse
In small kettle heat oil and garlic cook for 30 seconds
Add onions, peppers and salt, cook until soft
Add pepper and curry powder
Add water and bring to boil
Reduce heat , stir in check peas and tomatoes
Cook for 20 minutes

CCP: Heat to 145 degrees or higher
CCP: Hold heat at 135 degrees for service