Inspired Indian curry dish from the Punjab region. Delectable chickpeas in a blend of chiles and rice. Makes two 13 oz. servings. Vegan. Nut Free. Soy Free. Gluten Free.
Backpacker Magazine Editor's Choice Summer 2016
(Delivery timeframe:3-5 days)
Available in store
TECHNICAL SPECIFICATIONS & FEATURES
Mfg Sku/Part Number
Calories per Serving
PRECOOKED LONG GRAIN WHITE RICE, GARBANZO BEANS, COCONUT MILK POWDER (COCONUT MILK AND 2% NON-GMO TAPIOCA DERIVED FROM ORGANICALLY GROWN YUCA ROOT), TOMATO, SEA SALT, PAPRIKA, ONION, GARLIC, TURMERIC, CILANTRO, CUMIN SEED, CAYENNE PEPPER, CORIANDER SEED, CRUSHED RED CHILI PEPPER, BLACK PEPPER, GINGER, NUTMEG, BAY LEAVES, CLOVES, CINNAMON Allergens: COCONUT
Directions: Remove and discard enclosed oxygen absorber before beginning food preparation. Add 2-1/2 cups (600 mL) of boiling water. Stir well. Seal and let sit for 15-20 minutes. Stir and serve. Rehydration time doubles every 5,000 feet of elevation gain. Our directions are set for 5,000 feet.