Prep is nothing more than a quick chop and a shake of spice, but the flavor feels like you planned ahead—Foil Packet Curried Cauliflower & Chickpeas turns a few pantry staples into something you’ll want to scoop up with every bite.
Seal cauliflower florets, chickpeas, and sliced onion in foil with mild curry powder, then set the packets near steady heat—along the edge of the coals or on a grill grate. While you’re pitching a tent or topping off the water jug, the packets steam and roast at the same time, browning the edges and pulling out a warm, toasted aroma. You’ll end up with tender cauliflower that still has a little backbone, hearty chickpeas, and onions that melt down into a lightly sweet, curry-scented coating.
For car camping, overlanding, or van life, it’s an easy make-ahead win: build the packets at home, stash them in the cooler, and cook when the fire settles into coals. The foil keeps your grate clean, and the finished packets pair well with flatbread, rice, or whatever else you’ve got going on the camp stove.
Foil Packet Curried Cauliflower & Chickpeas
Equipment
- Heavy-duty foil
- Tongs
- Bowl
- Knife
Ingredients
- 3 cups cauliflower florets
- 1 can chickpeas drained and rinsed (15 oz)
- 1 small red onion sliced
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1/2 teaspoon kosher salt
Instructions
- Combine cauliflower, chickpeas, and onion in a bowl. Toss with olive oil, curry powder, and salt.
- Divide mixture onto two large sheets of heavy-duty foil. Fold to seal tightly.
- Place packets over campfire coals for 15–18 minutes, flipping halfway, until cauliflower is tender and flavors meld.
- Carefully open packets and serve hot.