Trail Recipe: Backcountry Chana Masala (Spiced Chickpeas)


To be honest, I tossed this together at the last minute before we left for the TRT. I didn’t test it out prior to the trail, so I was a little nervous about how it would taste. We ate it with some tortillas and we loved it! 


I partly made this recipe to utilize some Amchoor (mango) Powder I have. If you can’t find it, you can substitute lemon powder. 




¾ cup dehydrated garbanzo beans (NOT regular dried garbanzos, those take forever to cook)

¼ cup minute rice

4 T dried tomatoes

1 T dried onion

1 T bouillon powder

1 t tomato powder (I also use this in my spaghetti recipe)

1 t salt

¾ t garam masala

½ t sugar

¼ t turmeric

¼ t cumin

¼ t amchoor powder

Pinch pepper

Pinch dried cilantro

Pinch garlic powder




Combine all ingredients into a Ziploc or other bag for carrying on the trail. Add to pot with about a liter of water. Bring to a boil, then turn down the heat to simmer, stirring occasionally until the beans are soft.