Camp lunches rarely get the same attention as dinner, but they’re the meals that can make or break the rest of the day. Foil Packet Moroccan Chickpea Tagine keeps things simple when you’d rather be moving than washing dishes: seal everything in a sturdy double layer of foil, then set the packets on a coal bed or over steady heat on a grate until they swell and turn glossy inside.
Chickpeas, sweet potato, tomatoes, and chopped dried apricots cook down together with a warm Moroccan-leaning spice blend. The steam does the work—softening the sweet potato into tender bites, rounding out the tomatoes, and pulling a little caramel sweetness from the fruit without turning the whole packet sugary. Open one up and you’ll get that quick hit of savory spice with a faint smoke edge from the fire.
It’s also an easy trail workflow: portion the add-ins at home, then assemble and cook at camp with minimal fuss. Eat straight from the foil with a spoon, or pile it onto couscous or a piece of flatbread if you packed something to soak up the saucy bits.
Foil Packet Moroccan Chickpea Tagine
Equipment
- Heavy-duty foil
- Knife
Ingredients
- 1 can chickpeas drained
- 1 cup sweet potato peeled, diced small
- 1/2 cup diced tomatoes canned or fresh
- 1/4 cup dried apricots chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Build a bed of hot campfire coals.
- In a bowl, toss chickpeas, sweet potato, tomatoes, apricots, olive oil, and spices.
- Divide mixture between two sheets of heavy-duty foil. Fold well to seal.
- Place packets on coals and cook 25 minutes, turning once, until potatoes are tender.
- Carefully open foil (watch for steam) and serve with a spoon.