Recipe: Dehydrated Chickpea Curry (the best!)

I got this recipe from my sister-in-law (thanks Jennifer!). It is the best curry I’ve ever had. That’s a big statement, but it’s true. Others who have tried it, say the same thing. Now imagine having the best curry you’ve ever had, and having it at camp… oh yeah.

I decided to take her recipe and try dehydrating it. It works, but there’s a little work to do at camp. I read somewhere that you shouldn’t dehydrate oils, and I’m not sure if it’s true. But I use oils in this recipe only because I dehydrate it for a specific camping trip. I don’t dehydrate it and then store it away for weeks or months, I eat it within a couple of weeks.

Sissy’s Curried Chickpeas (official title)

Serves 4 (or 6 if serving over rice)


  • 2 tsp olive oil
  • 4 large garlic cloves, minced
  • 1 large onion
  • 2 or 3 tbsp fresh grated ginger
  • 1/2 cup sun-dried tomatoes in oil, pureed in food processor
  • 1 can chickpeas, drained and rinsed
  • 1 lb fresh baby spinach, chopped
  • 1 package powdered coconut milk
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp curry powder
  • 1 tsp garam masala
  • dash of red pepper flakes
  • salt to taste


  1. Saute onions in oil until translucent. Add garlic and ginger.
  2. In a food processor, puree sun-dried tomatoes.
  3. Add pureed sun-dried tomatoes and spices to onion mixture and give a good stir.
  4. Add chickpeas and cook for a few minutes until fragrant.
  5. Add chopped spinach. Cook until it’s wilted.
Pureed sun-dried tomatoes in food processor.
Let this mixture cook for a minute or so with the spices.
Lots of chopped spinach. A great way to get veggies in a camp.

In the Dehydrator

Spread the mixture out on a paraflex sheet in your dehydrator. Set temperature to 135°F. Could take up to 12 hours. You want the mixture to become crumbly when it’s dried.

At Camp

Read the directions on the back of the powdered coconut milk package. If you want a thick curry use the directions for coconut cream (you just add less water). Or if you want it not as thick, use the directions for coconut milk (add a bit more water). You can put the water and curry mixture into a pot at camp and bring to a boil (don’t add powder just yet). Once your chickpeas have been rehydrated and you have the right consistency of curry, add the coconut powder.

If you’re adventurous and really want to take this curry to the next level, add a dollop of peanut butter.

Thank you so much for reading! I hope you get a chance to make this recipe. If you do, let me know how it turned out.


  1. I made this for my family canoe trip this past August in Temagami. I was responsible for three meals and I chose to make this one, a shepherd’s pie and a chili. All were huge success. But this was the favourite! I dehydrated it a week before which worked out really well. Next time I am going to try and use plain sundried tomatoes (not in oil) so I can dehydrate it farther ahead. Anyway this is in the repertoire at home now, not just the backwoods! Thank you for sharing a wonderful recipe!!


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