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

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