#The Stew

A backpacker version of Alison Roman's "The Stew" recipe. It's perfect for plant based and vegan hikers and campers.

#The Stew

Tested by 

Yun

Yields 2-4
Servings
Ingredients
20
Minutes

~ 4.5 oz / ~125 g

Weight per serving
High Calorie, Dairy Free, Gluten Free, Vegan, Vegetarian

Ingredients

  • Kale, Beet or Chard greens - 2 C / 200 g
  • Water - 32 oz / 1 L
  • Chickpeas, Dehydrated - 2 C / 215 g
  • Coconut Milk Powder - 1/4 C / 30 g
  • Ground Ginger - 2 tsp / 10 g
  • Ground Turmeric - 2 tsp / 5 g
  • Salt - 1 tsp / 5 g
  • Garlic Powder - 1 tsp / 5 g
  • Chili Flake - 1/2 tsp / 2 g
  • Sumac - 1 tsp / 2 g

Steps

1. Chop/Rip greens
2. TURN ON BURNER: HIGH HEAT
3. Add all ingredinents except sumac
4. Stir. Boil. Cook 5-10 min until chickpeas soft
5. Sprinkle sumac

EAT & PACK IT OUT

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