Chick Pea Curry
WARNING: Chick peas are high in flatulence factors. Add in a few pints of beer high in sulphates and you have a potentially lethal combination.
This is a favourite both at home and for camping.
It is perhaps more of a base camp recipe than a backpacking one. I often use it as a good one for the night before setting off from base camp. However, with a bit of planning, you could carry the pre-cooked chickpeas in a grip-seal bag and I usually mix the spices together before the trip so they can just be added in one go. You don't have to have the whole tomatoes and potatoes, just depends how hungry you are likely to be and how much you are prepared to carry.
Ingredients for four people
250g Dried Chick Peas or 2 tins of ready cooked Spices
1 large onion, chopped
Vegetable oil 1/2 tsp ground coriander
Large dollop Tomato Puree 1 tsp ground cumin
Large dollop Tomato Ketchup 1 tsp Turmeric
Tin chopped tomatoes 1/4 tsp Chilli powder
8 small potatoes, boiled, skin on or off 1 tsp Mango Powder
4 whole tomatoes 1/4 tsp black pepper
Green Chillies (optional) 2 Cloves, ground
Handful chopped fresh coriander 2 bay leaves ground
If using dried chick peas, soak them overnight. If you forget the night before put them into boiling water to soak in the morning before an evening cook. At home, after soaking, I pressure cook them for 10 mins. Without a pressure cooker you would have to boil them for about 40 minutes, which is not that long on a good camping stove. When tender, drain but save the cooking liquid.
Fry the onion in the oil, until slightly caramelised. Add the spices, tomato puree and ketchup. Cook on low heat for a few minutes and then add the chick peas. Mash the chick peas in the pan just enough to make the whole thing a little mushy; you want to have a mixture of whole peas and some that are mashed to thicken the sauce. Add the tinned tomatoes and potatoes and cook a little longer. Add in some of the chick pea cooking liquid whilst it cooks.
Shortly before serving add in the whole tomatoes and cook them for a few minutes until they just about split. Stir in the chopped coriander and salt to taste just before serving. Garnish with chopped green chilli if you wish.
Serve on its own or with bread, either shop bought naans warmed in a dry frying pan or camp made bannocks.
WARNING: Chick peas are high in flatulence factors. Add in a few pints of beer high in sulphates and you have a potentially lethal combination.
This is a favourite both at home and for camping.
It is perhaps more of a base camp recipe than a backpacking one. I often use it as a good one for the night before setting off from base camp. However, with a bit of planning, you could carry the pre-cooked chickpeas in a grip-seal bag and I usually mix the spices together before the trip so they can just be added in one go. You don't have to have the whole tomatoes and potatoes, just depends how hungry you are likely to be and how much you are prepared to carry.
Ingredients for four people
250g Dried Chick Peas or 2 tins of ready cooked Spices
1 large onion, chopped
Vegetable oil 1/2 tsp ground coriander
Large dollop Tomato Puree 1 tsp ground cumin
Large dollop Tomato Ketchup 1 tsp Turmeric
Tin chopped tomatoes 1/4 tsp Chilli powder
8 small potatoes, boiled, skin on or off 1 tsp Mango Powder
4 whole tomatoes 1/4 tsp black pepper
Green Chillies (optional) 2 Cloves, ground
Handful chopped fresh coriander 2 bay leaves ground
If using dried chick peas, soak them overnight. If you forget the night before put them into boiling water to soak in the morning before an evening cook. At home, after soaking, I pressure cook them for 10 mins. Without a pressure cooker you would have to boil them for about 40 minutes, which is not that long on a good camping stove. When tender, drain but save the cooking liquid.
Fry the onion in the oil, until slightly caramelised. Add the spices, tomato puree and ketchup. Cook on low heat for a few minutes and then add the chick peas. Mash the chick peas in the pan just enough to make the whole thing a little mushy; you want to have a mixture of whole peas and some that are mashed to thicken the sauce. Add the tinned tomatoes and potatoes and cook a little longer. Add in some of the chick pea cooking liquid whilst it cooks.
Shortly before serving add in the whole tomatoes and cook them for a few minutes until they just about split. Stir in the chopped coriander and salt to taste just before serving. Garnish with chopped green chilli if you wish.
Serve on its own or with bread, either shop bought naans warmed in a dry frying pan or camp made bannocks.