This time of year, there’s an old saying that we keep at the front of our minds: Don’t let the weather push you around! True, it can get a bit rainy and windy in the spring, but we try not to let it keep us from enjoying our local trails.
There are two secrets for more enjoyable springtime hiking: solid weather-proof clothes, and packing a warm meal to enjoy on the trail! This recipe is our take on Pasta e Ceci, or “pasta and chickpeas,” an Italian-inspired soup that’s packed with flavor and plant-based protein.
Having a warm, homemade lunch while you’re hiking on a rainy day is such a treat, so we hope you enjoy this recipe!
Trailside Pasta e Ceci
Make 2 servings
Hiking, camping, Vegetarian, Vegan (optional)
1 of 3
2 of 3
3 of 3
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 carrot, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons tomato paste
- 15 oz can chickpeas (drained)
- 3 cups vegetable broth
- ½ cup ditalini pasta
- ½ cup freshly grated parmesan cheese*
- ½ teaspoon sea salt (or to taste)
- *omit or use a plant-based cheese vegetarian/vegan option
Heat the oil in a pot over medium heat. Add the onion and carrots and saute for about 5 minutes until they begin to soften. Add the garlic and tomato paste and cook for about a minute, stirring frequently, until the garlic is fragrant. Add the thyme, red pepper flakes, broth, and chickpeas.
Bring the soup to a boil then add the pasta. Cook for the length of time suggested on the package. Stir in the grated parmesan cheese, check seasoning, and add salt as needed.
Remove the soup from the heat and divide between two insulated food jars. Store in your day pack until you’re ready for lunch!
FRESH OFF THE GRID
Eddie Bauer Field Experts
Michael van Vliet and Megan McDuffie are the husband-wife team behind the camp cooking blog Fresh Off The Grid (@freshoffthegrid). They launched their website to share their recipes, skill guides, and other outdoor resources.