A big thank you to Spindle for (re)testing this recipe for me. Photos by Spindle.
Her notes:
Prepared at 11,280' above sea level. At trailhead of Grays and Torreys mountains, CO.
Boiling water added to just above covering contents.
Rehydration time of 6 minutes, because I was hungry and wouldn't wait any longer.
Chickpea chunks should be smaller. Didn't soften in that amount of time, but I liked the chunky texture to chew on anyway.
Marinara sauce was perfect as it. Delicious.
Went well with half a Naan and decaf mint green tea.
Made for a very happy hiker girl tummy.
Chickpea Couscous Marinara
serves 1-2
1/4 cup couscous
1/4 cup (cooked or canned) dehydrated chickpeas
1 tablespoon onion flakes
1 teaspoon parsley flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder (or more, to taste)
2 tablespoons dried tomatoes
2 tablespoons tomato powder
1 teaspoon sugar
salt and pepper to taste
2-4 Parmesan cheese packets
At home: combine everything except the cheese in a zip locking plastic bag.
In camp: Add just enough water to cover. Stir and allow to rehydrate. Serve topped with Parmesan.