Sunday, October 14, 2012

Chicken and Chickpeas

This week we took a couple of days off to sneak in one more overnight trip.  I threw together a meal from what was in the pantry, and some ideas that had been rattling around in my head and it turned out delicious.

Dicing the vegetables very fine helps them dehydrate and rehydrate faster.  The same applies to mashing the chickpeas.  Using sun-dried tomatoes makes for a richer flavor, and I had a bunch on hand (we make them from excess garden tomatoes, after all, why have a dehydrator and not use it)

Chicken and Chickpeas

serves 3 adults
2 cups noodles (we like the Barilla Plus noodles for their higher protein and fiber content)

1 onion chopped fine
1 T oil

2c chickpeas (canned or cooked)
1 carrot chopped fine
1/4 c (approx) sun-dried tomatoes (not packed in oil)
2 T dried celery
1 c chicken broth

1 7 oz package chopped chicken

Cook the noodles as directed on the package, drain very well, and dehydrate

Saute the onion in the oil for about 10 minutes.  Add the carrot and cook for another 5 min, then add the chickpeas and broth.  Cover and let simmer while preparing the tomatoes.

While the chickpea mixture is cooking, puree the tomatoes and the dried celery.  You may need to add a bit of water.  Add the tomatoes to the chickpeas and let the whole thing cook until the chickpeas are nice and mushy, and most of the broth has been absorbed, about half an hour.  Use the back of a spoon to mash up the chickpeas and dehydrate until its nice and crunchy.  Package the noodles and chickpea mixture together.

At dinner time, boil 1 L water  (this makes it a bit soupy, you can adjust to your preference), and add to the dried noodles and chickpeas.  Mix in the chicken and enjoy.

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