8 lb 2 oz (2 No. 10 cans) of Canned low-sodium garbanzo beans (chickpeas), drained rinsed OR
8 lb 2 oz of Dry garbanzo beans (chickpeas), cooked
2 lb 6 oz of Golden seedless raisins
2 lb 10 oz (½ No. 10 can) of Canned low-sodium diced tomatoes
3 qt ½ cup of Low-sodium chicken stock
½ cup of Red wine vinegar
2 tsp of Salt
2 tsp of Ground black pepper
Steps
Heat oil in roasting pan/square head pan (20⅞” x 17³⁄8” x 7”).
Add garlic and sauté for 2-3 minutes. Add onions. Continue to sauté for 5-7 minutes until the onions are translucent.
Mix in paprika and cumin.
Add spinach and sauté for 15 minutes.
Mix in garbanzo beans (chickpeas), raisins, tomatoes, and stock. Bring to a boil. Reduce heat to low. Simmer uncovered for 15 minutes or until raisins are plump.
Add vinegar, salt, and pepper. Mix well.
Critical Control Point: Heat to 135 °F or higher for at least 15 seconds and hold at 135 °F for hot service.
