by Virginia Lauterbach, former SAWS Field Crew Leader

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Servings: 3-4

 

Prep time: 5 min

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Cook time: 15 min

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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

• 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

• 1 bag julienned sun-dried tomatoes

• 1/4-1/3 cup dried onion

• 1-2 T tomato paste

• 1-2 packets of real lemon powder (about 1/2 teaspoon or to taste)

• 1-2 cups rice

• 1/3 Cup dried cilantro

• Spice mix (make ahead of time)​​

  • 1 T ground ginger​

  • 1 T+ red pepper flakes

  • 1 T coriander

  • 1 T cumin

  • 1 T turmeric

  • 1 t garam masala (optional)

  • 1/2 t cardamom

  • 1/2 - 1 T salt

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Cooking Instructions

1. Throw everything in a pot. 

2. Adjust needed water and cover.

3. Boil until rice/beans are cooked through. 

4. Adjust spice and tomato paste as needed. 

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If you make our recipe, let us know how it turned out by tagging us on Facebook or Instagram!

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