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One Pot Chickpea Pasta

Tue, 01/18/2011 - 19:34 — Sarah

Summary

Yield
Servings
Prep time10 minutes

Description

Hearty vegetarian friendly pasta

Ingredients

4ozspaghetti, broken into thirds
2Tcooked and dehydrated garbanzo beans
2tlower sodium vegetable bouillon
1⁄4tdiced dried garlic
1tdry parsley
1dsred pepper flakes
1⁄4tground black pepper
1⁄4cshelf stable parmesan cheese
1Tolive oil (1 packet)
2cwater

Notes

Cooked and dried Garbanzo beans (chickpeas) can be found online at www.harmonyhousefoods.com.
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.

This recipe was featured in Washington Trails Magazine, January-February 2011. http://www.wta.org/trail-news/magazine/archives/

Instructions

At home:
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.

In camp:
Add the bean bag and oil to your pot with the water, let sit for 15 minutes.

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).

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.

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Comments

Fri, 02/04/2011 - 15:55 — Morgan

Recipe

I have a sneaky suspicion that this recipe is going to be very popular, not only with campers but with others as well. Thank you for taking the time to share this with us and I can't wait to see what else you have to share.

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