Morrocan Apricot Chickpeas

Warm, comforting and sweet, this dish will transport your taste buds somewhere else. Perfect to add variety to your backpacking meals. And you will not believe that this vegan recipe contains 28g of proteins and 6.1 mg of iron (thanks to the dried apricots for this nice contribution!)

Ingredients

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• ½ cup (125 ml) dry couscous
• salt and pepper, to taste
• 1 cup (250 ml) dehydrated fast cooking chickpeas
• ¼ cup (60 ml) dried onion flakes
• ½ cup (125 ml) dehydrated apricots, chopped in small cubes
• ½ tsp (2 ml) ground coriander seeds
• ½ tsp (2 ml) ground ginger
• ½ tsp (2 ml) cumin
• ¼ tsp (1 ml) cinnamon
• ¼ tsp (1 ml) paprika
• ¼ tsp (1 ml) salt
• 1 pinch of cayenne pepper
• ⅓ cup (80 ml) roasted almonds

Equipment

• Stove + fuel
• Pot large enough for 1.5 liters (6 cups)
• Wooden spoon to mix
• At least one bowl or other container to hydrate the couscous.
• sporks or spoon

At home

1. In bag #1, mix the couscous and the salt and pepper to taste.
2. In bag #2, mix the chickpeas, the dried onions, the apricots and all the spices.
3. In bag #3, pack the roasted almonds.
4. Write recipe instructions on bags.

At camp

1. Bring to boil 2 ½ cup (625 ml) of water.
2. Pour the content of bag #1 in a small container and pour about ½ cup (125 ml) of boiling water on top. Cover it so it stays warm.
3. Add the content of bag #2 to the pot with the boiling water and let simmer for about 15 minutes or until the chickpeas are cooked.
4. Serve the chickpeas on top of the couscous and sprinkle with the almonds.
5. Enjoy!