Potato and chickpea skillet
Outdoor Inspiration › Outdoor Cooking › Potato and chickpea skillet
Serves 2 · Around 30 minutes · One skillet with a lid
Ingredients
- 350 g potatoes, cut into 1 cm cubes
- 1 tablespoon olive oil
- 1 small onion, sliced
- 1 red pepper, diced
- 1 × 400 g tin chickpeas, drained
- 1 teaspoon smoked paprika
- 100 ml drinking water, plus extra if needed
- Salt and pepper, to taste
Method
- Heat the oil over medium heat. Add the potatoes and cook for 5 minutes, stirring.
- Add the onion, pepper, paprika and water. Cover and cook gently for 12–18 minutes, stirring occasionally. Add water if the pan dries out.
- When the potatoes are tender, add the chickpeas and cook uncovered for another 5 minutes, until hot throughout. Season and serve.
Before you begin
Use a stable camping stove or an established cooking area where fires are permitted. Check current local fire restrictions, including rules for stoves. Keep water nearby and never cook inside a tent. Bring drinking water, wash your hands and utensils, and pack out all scraps and rubbish. Cooking times vary with your stove, pan and weather.
You will need a pot or frying pan suitable for your heat source, a stirring spoon, a chopping board and eating utensils. Check each tool’s intended use: an outdoor utility knife is not a substitute for heat-resistant cookware.