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Moroccan Stew

Prep Time:

30 Minutes

Cook Time:

1 Hour


1 Serving



About the Recipe


  • 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


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.

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