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.  

 

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

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. 

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

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