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
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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
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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: gluten
Menu labels: Vegan, Dairy-Free, Contains garlic
NOTE! Oat cooking cream contains less than 100 mg of gluten per kg, which is safe for most people with coeliac disease.
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 Climate Friendly Veggie Food recipes.
