Standard Recipe Card
Name of dish
Reference source
Moroccan spiced pumpkin, chickpea and
tomato stew with quinoa
Portion Nos
Spencer college
Portion Size
17.14
$3.42
Sale Price at
at 20% (Food Cost)
Portion Cost
Item
Leek
Pumpkin
Carrots
Specification
Weight kg/l/unit
Cost per kg/l/unit
Actual
Cost
225g
$2.50 per 1
each
$7.5
1125g
$2.50 per 1
kg
$2.81
675g
$2 per 1 kg
$1.35
45g
$2.98 for 1
bunch
$2.98
$1.20 per
100ml
$1.08
$0.80
Coriander
Olive oil
9
90ml
Ground cumin
11.25
$0.78 per
10g
Ground ginger
4.5g
$0.88 per
10g
$3.52
4.5g
$0.20 per
10g
$0.90
11.25g
$0.40 per
100gm
$1.6
$0.135
Sweet paprika
Sumac
Vegetable stock
450ml
$0.30 per
100ml
Crushed tomatoes
1800g
$3per 1 kg
$5.4
Canned chickpeas
675g
$3.75 per 1
kg
$2.53
45g
$0.92 per
10g
$3.68
Harissa
Total cost
$34.28
Portion cost
$3.42 METHOD
Preparation 20 minutes
Wash and cut only the white part of the leek into thin slices
Peel and cut the pumpkin into small cubes
WPRW the carrots and cut into cubes
Pick and chop the coriander leaves
Cooking 30 minutes
Sauté the spices in oil for 3 minutes
Add the carrots, leek and pumpkin and cook for 3-4 minutes
Add the vegetable stock and cover with a lid
Add the crushed tomatoes, bring to the boil and simmer for 5 minutes with the lid on
Add the chickpeas and cook for 5 minutes. Season to taste.
Plating
Serve with harissa and chopped coriander