by Virginia Lauterbach, former SAWS Field Crew Leader
Servings: 3-4
Prep time: 5 min
Cook time: 15 min
This recipe, perfected in the wilderness after trail crew work days, won a spot on the podium at Wilderness Skills Institute's annual backcountry cookoff. Every year the best of the best backcountry chefs compete their skills on a single burning camp stove to bring home a taste of glory.
Ingredients
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2-3 bags of chickpeas (can use dehydrated too, they sell bagged beans these days and you can drain the water off ahead of time if you want
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1 bag julienned sun-dried tomatoes
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1/4-1/3 cup dried onion
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1-2 T tomato paste
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1-2 packets of real lemon powder (about 1/2 teaspoon or to taste)
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1-2 cups rice
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1/3 Cup dried cilantro
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Spice mix (make ahead of time)
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1 T ground ginger
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1 T+ red pepper flakes
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1 T coriander
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1 T cumin
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1 T turmeric
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1 t garam masala (optional)
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1/2 t cardamom
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1/2 - 1 T salt
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Cooking Instructions
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Throw everything in a pot.
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Adjust needed water and cover.
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Boil until rice/beans are cooked through.
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Adjust spice and tomato paste as needed.
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