The middle school cooking club met for a second time to cook a Chickpea and Potato Stew with Spinach and an Egg. Led by Danielle Beck, the Senior Wellness Coordinator at MICDS, the club is a way to get middle schoolers interested in cooking as well as promoting a healthy and diverse diet.
See below for a video of the club as well as the recipe.
Recipe:
3/4 Diced Onions
1 tsp Minced Garlic Cloves
1 Bay Leaf
12oz Red Potatoes
3/4 cup Tomato Sauce
1 cup Water
3 cup Cooked Dried Garbanzo Beans
3/4 tsp Kosher Salt
1/4 tsp Ground Black Pepper
2 tbsp Olive Oil
1 tsp Ground Cumin
2 tbsp Lemon Juice
2 oz Baby Spinach
2 oz Arugula
3 tbsp Fresh Parsley
6 each Fresh Eggs
Method: In a hot pan, drizzle oil and sauté onions until translucent. Add the garlic and toast for 30 seconds without burning. Add bay leaf, potatoes, beans, water and tomato sauce. Bring to a boil and lower heat to simmer and cook covered until potatoes are tender, about 15 minutes. Season with salt, freshly ground black pepper, cumin and fresh lemon juice. Just before serving, add the spinach and arugula to wilt and garnish with fresh chopped parsley. Poach eggs in simmering water and place on top of stew.
Calories: 270
Protein: 13g
Carbohydrates: 32g
Total Fat: 11g
Sodium: 540mg
Sat Fat: 2g
Dietary Fiber: 7g