Chickpea Soup, Trail Version
Hummus powder and dried mirepoix rebuilt into a thick lemony soup in one pot.
- calories
- 620
- weight
- 4.5 oz
- cal / oz
- 138
- protein
- 19 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 10 min
- total time
- 12 min
- water
- 500 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Lunch
- Canister stove
- Alcohol / Esbit
- Liquid fuel
- Backpacking
- Basecamp
- Bikepacking
- Winter / snow
- Vegetarian
- Vegan
- Dairy free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Dump and stir
Ingredients
| Dehydrated hummus mix | 1/2 cup | chickpea flour based, stands in for canned chickpeas |
|---|---|---|
| Dried mirepoix | 1/4 cup | carrot, celery, and onion, dehydrated |
| Vegetable bouillon | 1 cube or 1 tsp powder | |
| Garlic powder | 1/2 tsp | |
| Ground cumin | 1/2 tsp | |
| Crushed red pepper | 1/4 tsp | leave it out if you would rather not |
| Cornstarch | 1 tsp | |
| Citric acid or lemon powder | 1/4 tsp | a lemon wedge works on night one |
| Olive oil | 1 tbsp | dropper bottle |
| Salt and pepper | to taste | |
| Roasted chickpea snacks | 1/4 cup | crushed on top, optional |
Method
- Boil 500 ml of water. Add the mirepoix and bouillon, cover, and let it sit off the flame for five minutes so the vegetables rehydrate.
- Bring it back to a simmer for two minutes. The carrot pieces take the longest, so bite one before moving on.
- Take the pot off the stove. Whisk in the hummus mix and cornstarch a spoonful at a time. Lumps happen if you dump it.
- Put it back on low heat for a minute, stirring, until it thickens and coats the spoon.
- Off the heat, stir in the oil and the lemon powder. Salt hard, then more pepper than feels right.
- Crush the roasted chickpeas over the top if you carried them.
The original is a blender soup: sauté mirepoix, simmer chickpeas in broth, purée smooth. No blender on trail, so the purée is built in instead. Dehydrated hummus mix is already ground chickpea, which means it dissolves into the broth and gives you the same velvety body without a motor.
The lemon is not a garnish. Chickpea and cumin go flat and heavy without acid, and citric acid powder weighs nothing. Cornstarch does the rest of the work on texture, and the oil is where most of the calories live — a soup this thin is otherwise a starter, not dinner.
Packing
Everything dry goes in one bag: hummus mix, mirepoix, bouillon, spices, cornstarch, lemon powder. Oil rides in a bottle, chickpeas in their own bag so they stay crunchy.
Variations
- A handful of instant potato flakes thickens it further if the cornstarch went missing.
- Stir in a foil packet of chicken for a real protein number.
- Swap cumin for smoked paprika and coriander.
https://www.bowlofdelicious.com/chickpea-soup