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Chickpea Tikka Masala with Rice Scaled for: 25 Servings Allergens: Soy
Ingredient
Quantity
Rice, Brown, Medium Grain
4 lb, 5.812 oz
Oil, Salad Canola
4.115 oz
Water
8 lb, 5 1/3 oz 7 lb, 2.583 oz 4 lb, 2 2/3 oz
Beans, Canned, Garbanzo
Tikka Masala Sauce (See Recipe Page 37)
Cilantro
4.167 oz
DIRECTIONS:
4. Serving/Assembly Instructions: Wash and dry cilantro - Finely chop and reserve for service. Place rice first on serving line, followed by Tikka Masala. Garnish with freshly chopped cilantro. Place 1 cup cooked brown rice in serving container and top with a 6 oz scoop of Tikka Masala.
1. Preheat oven to 350°F or turn steamer setting on Combi Oven 2. Cook Rice: Combine oil, rice, and water, cover and place in oven or steamer for 20-25 minutes (steamer) or 40-45 minutes (oven), cook until rice is tender and minimum internal temperature is 140°F or above. Wrap and reserve for service in warmer 3. Heat the Tikka: Mix 1/2 bag of sauce with 1 can of rinsed and drained chickpeas in a 2” hotel pan, wrap with plastic, then foil. Bake in 350°F oven for 45 minutes or until internal temperature reaches 165°F. Leave wrapped in the warmer until ready for service.
Note: See the recipe on page 37 for the Tikka Masala Sauce.
Tip: Trying serving with the Roasted Garlicky Broccoli (recipe on page 18) for a color garnish and extra veggies!
Recipe contributed by: Montgomery County Public Schools, Gaithersburg, Maryland
School Bites | Fall 2025 Release | Page 9
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