140 6 oz servings

Ingredients:

8 ounces olive oil

3.5 pounds yellow onion, peeled and diced

1.75 pounds carrots, peeled and diced

1.5 ounce garlic, peeled and minced

Pinch of saffron

.25 ounce cumin, toasted and ground

.1 ounce cinnamon, toasted and ground

.15 ounce coriander, toasted and ground

.1 ounce paprika

1.5 ounce preserved lemon, chopped, no pith

20 pounds Matriark Passata+

1 gallon water

1 carton Matriark Upcycled Vegetable Concentrate

55 ounces cooked chickpeas

1.15 ounce kosher salt

 

Instructions:

  1. In a large pot heat oil. Add onion, carrot, garlic and preserved lemon.
  2. Cook over medium heat until translucent, about 7-10 minutes.
  3. Add all spices and cook 5 more minutes.
  4. Add passata, vegetable stock and salt. Bring to a simmer and cook for 20 minutes
  5. Add chickpeas and simmer 20 more minutes.