Serves: 2Total time: 25 minutes[ratings]

Save this one for a colder weather backpacking trip; it will ward off the evening chill and give you plenty of energy to stay warm in your sleeping bag all night.

Recipe courtesy of Sea to Summit.


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Ingredients

1/2 cup quick-cooking rice
1 cup water
1-2 tbsp oil
1 very small onion or two shallots chopped
2 small cloves garlic, minced or finely grated
1½ tsp freshly grated ginger
1½ tsp curry powder
1/2 tsp coriander
Pinch of cayenne pepper
2 cups water with 1 chicken bouillon cube
5-7 oz Tetra Pak garbanzo beans, rinsed and drained (half a 10 oz or 13.4 oz Tetra Pak)
2/3 cup freeze-dried peas
1 tbsp tubed tomato paste
1-2 cups packaged chicken (1 or 2 – 7 oz packages depending on the hunger of the campers)
Salt and pepper to taste
1/4 cup chopped cilantro
Fresh lime juice (1 lime)


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Directions

Measure twice the quantity of water to rice. Bring rice and water to a boil in an pot. Stir, cover and remove from heat. Set aside for 5 minutes.

While rice is finishing, heat oil in a second pot (or first pot) if using the keep-warm technique above) and cook onions lightly golden, about 5 minutes.

Stir in garlic, ginger, curry powder, coriander and cayenne pepper. Cook, stirring constantly, about 2 minutes.

Increase heat to medium-high, stir in 2 cups water with 1 chicken bouillon cube, chickpeas, peas, tomato paste and the cooked rice, bringing to a simmer.

Add chicken and cook for another 10 minutes until peas re-hydrate and everything is heated through.

Season with salt and pepper to taste. Serve with cilantro and fresh lime juice.




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