Chana Masala

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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.  



  • 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

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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