One Pot Chickpea Pasta

This recipe was featured in Washington Trails Magazine and as well is featured in our book, Trail Eats.

One Pot Chickpea Pasta
Recipe Type: Dinner
Cuisine: One pot Meals
Author: Sarah
Prep time:
Total time:
Serves: 1
Description Hearty vegetarian friendly pasta
  • 4 oz spaghetti, broken into thirds
  • 2 T cooked and dehydrated garbanzo beans
  • 2 t lower sodium vegetable bouillon
  • 1⁄4 t diced dried garlic
  • 1 t dry parsley
  • 1 ds red pepper flakes
  • 1⁄4 t ground black pepper
  • 1⁄4 c shelf stable parmesan cheese
  • 1 T olive oil (1 packet)
  • 2 c water
  1. At home:
  2. Pack the spaghetti in a sandwich bag. Put the beans through black pepper in a snack size bag and the Parmesan cheese in a second snack bag. Pack with the oil.
  3. In camp:
  4. Add the bean bag and oil to your pot with the water, let sit for 15 minutes.
  5. Bring to a boil, add in the spaghetti and cook over a gentle boil for time on pasta package or until al dente. (There will be broth remaining).
  6. Turn off your stove and add in the cheese, stirring well and let sit for a couple minutes to meld. Salt to taste if desired.
Cooked and dried Garbanzo beans (chickpeas) can be found online at[br]For overnighters in cold weather you can also carry canned beans that you drain before leaving and carry in a zip top bag. Take at least 1/4 cup or more and use first night out.[br]This recipe was featured in Washington Trails Magazine, January-February 2011.