It was one of those days yesterday whereby I was trying to do  work stuff but I kept getting distracted by pictures of wild camping locations and yummy hot camping food.  I’ve been thinking about making food that I can take over night with me on camping trips or even just for a day’s hike etc.  After spotting a new camping cooker which uses twigs to get it going, I thought I best get coming up with some ideas soon. This weekend, my birthday weekend,  it will be spent walking around Elan Valley and indulging in a picnic but it’s going to be more home made quiche, cheese and pickle on sticks and cakes. A picnic fit for a warm September’s day but I’ve a feeling with the recent cold days that thick soups and home made bread is going to be a better fit in the near future.

I logged off instagram and wandered into the kitchen to see what I could make with the following and since it’s world vegetarian day…


2 shallots

2 garlic coves

1 teaspoon of coconut oil

1 carton of organic chickpeas

1 carton of tomatoes

Dried egg noodles

A pinch of chilli flakes



  1. Chop the shallots (not too fine) and garlic up.
  2. Put into a hot frying pan with a teaspoon of coconut oil and fry until they are soft
  3. Put the chick peas in a pan using their own water, to partially cook for about 3 minutes.
  4. Once they’re done, drain them and  add the onions,  garlic,  tomatoes and a pinch of chili flakes and put on a low jet for another 3 minutes.
  5. In the mean time, boil up some water in a separate pan and place the egg noodles in it to cook for 5 minutes until soft but not soggy.  Rice noodles will work really well too!
  6. Spoon into a bowel and eat.


This is super easy to do whilst camping. I’d probably make it the night before and put it into freezer bag and keep it in the fringe until the next morning. All you’d need to do is to heat it up on the stove the next day. However if I was camping for a few days, it’s still no trouble taking the ingredients with me and making it whilst there. Most of them are dried and in cartoons anyway so they stay fresh and onions and garlic last without being in the fridge and they’re not heavy at all hence why I use cartons rather than tins (plus it’s healthier).


I love, love chickpeas. They’re a veggie’s best friend. They’re  high in protein, a great source of fiber and are full of vitamins and minerals. The egg noodles are full of carbs so are great for energy burning activities such as hiking.

I’m keen to know what your vegetarian style foods are around winter time so let me know. 🙂


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