Ingredients
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4 dl water
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50 g cold-water soluble starch
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5 dl oat cooking cream 15% gluten free
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1000 g crushed tomatoes
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100 g tomato paste
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50 g rapeseed oil
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40 g vegetable bouillon powder (no gluten or cellery)
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30 g ginger paste
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20 g crushed garlic
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10 g garam masala spice mix
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5 g sugar
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2 g cardamom
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8 g iodised salt
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2000 g chickpeascanned
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200 g diced onions
Directions
Portion size: 200 g
Yield from 20 portion recipe: 4.000 kg
Vegan
Allergens: no allergens
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains garlic
Carbon footprint per portion (sauce 200 g and barley 195 g): 0.3 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Cold preparation instructions
Measure all the ingredients and set aside. Combine the Cold-water soluble starch and the water, whisking vigorously. Add the oat cooking cream, crushed tomatoes, tomato paste, rapeseed oil and seasonings. Add the chickpeas and onions and stir until well combined. Heat in the oven using the combination function at 140°C (50% steam), stirring occasionally, until the internal temperature of the food reaches +80°C.
Serve with pearl barley.
During cold preparation, the temperature of the food before heating must stay under +6°C.
The cold preparation recipes were developed by the municipality of Tuusula based on the Plant Foods for Climate recipes.
