About the Recipe
Ingredients
⅛ cup freeze-dried ground beef
⅛ cup TVP
¼ can chickpeas
¼ can lentils
1 Tbsp dehydrated caramelized red onion
½ cups tomato sauce
1 tbsp instant rice
½ diced small potato
1 tbsp veggie Flakes
¼ sliced zucchini
2 teaspoon Morrocan seasoning:
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
Preparation
At Home
Boil the potatoes until nearly fork tender and let cool on a baking tray.
Quickly blanche the zucchini in boiling water then chill in an ice bath and let dry
Separately, dehydrate Chickpeas, lentils, tomato sauce, potato, and zucchini
Once dried, mix all ingredients together in a ziplock bag
In a separate bag, add mashed potato powder, or quinoa, or rice as a base onto which you’ll serve the stew.
At Camp
Add 1 cup of near boiling water to the mixture. Seal tightly and let “cook” in a nalgene tub cozy for about 15 minutes, or until meat is tender.
Add boiling water to the mashed potato powder, or cook up some rice or quinoa
Serve the stew with the starch of your choosing and enjoy.