Vegan campfire Paella Recipe
 
 

Quinoa & Chickpea Paella

Prep time: 20 mins
Feeds: 4
Essential kit: Stove with single pan (we used a Trangia stove)
Pack weight: 2kg

 

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There is nothing better than wholesome, warm food after a long day of adventuring. When it comes to cooking outdoors, putting a little extra effort into the preparation before setting out goes a long way.

Don’t get us wrong, more often than not we end up heating a pre-made packaged soup of some variety, or an adventure-ready, pre-cooked, boil-in-the-bag, beige delight (not to do a disservice to the new breed of delicious, sustainable adventure-ready meals), but when we do make more of an effort we are always rewarded with a better experience.

We often find (at home and when out on trips), the biggest struggle with cooking is deciding what to make. So it’s our hope that this newly launched series of Campfire Cooking Recipes will make life a little easier. We’re not claiming to be expert chefs, but we’ve tried and tested all of these recipes and think you’ll love them.

 
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This very loose vegan take on a Spanish classic is perfect after a long day out in the cold. The chickpeas and quinoa provide lots of muscle repairing protein, it’s hearty enough to satisfy without feeling stodgy and it’s so delicious that it’ll feel like a treat rather than a necessity. The lemon might seem a little OTT but it adds to the freshness and brings the flavours together (i.e. it’s worth the extra weight).

Prep Tip

To make it easier to transport oil and spices in your pack, use an old spice jar or small Tupperware from the kitchen and pre-mix the spices with the oil and seasoning before leaving. They all get added at the same time anyway and it makes preparing on the stove a simpler, cleaner job.

 

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Ingredients

2 tbsp smoked rapeseed oil (or olive oil)

2 tsp smoked paprika

1 tsp each cumin seeds, fennel seeds, rosemary + oregano

1 large yellow onion, thinly sliced

1 cup dry quinoa

1 x 400g tin chickpeas, drained

1 x 400g tin chopped tomatoes

2 cups vegetable stock

100g olives

Fresh parsley

1 x lemon to serve

Sea salt

 

instructions

Heat the oil and spices in the pan on a medium flame until fragrant, then add the onion and cook for a few minutes to let them soften.

Add the dry quinoa and the chickpeas and give them a stir to infuse with the flavours of the spices before adding the chopped tomatoes and vegetable stock.

Let the mix simmer for around 15-20 mins or until the quinoa has absorbed most of the liquid and has softened (though you still want it to have a bit of bite).

Add the olives and stir into the mix.

Serve garnished with the parsley with a healthy squeeze of lemon juice. Add salt & pepper to taste. Enjoy warm with a big chunk of bread. ▲

 
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