This dehydrated sweet potato peanut stew is the backpacking version of one of our most popular car camping recipes. Loaded with a hearty mix of sweet potato, chickpeas, and kale, this backpacking meal will have you wanting seconds.
Heat a high-sided skillet or pot over medium. Add the onions and a bit of water. Sweat until the onion is translucent, adding more water as it evaporates out. Add the garlic, sweet potato, tomatoes & their juices, kale, chili powder, ground ginger, salt, and broth. Simmer until the sweet potatoes are tender, about 10 minutes. Stir in the chickpeas.
Spread the stew in an even layer on dehydrator trays that have been lined with a fruit leather insert or parchment paper. Dehydrate at 135F for 8-12 hours or until the chickpeas and sweet potatoes are completely dry. Package in airtight containers or zip-top bags along with the crushed peanuts.
Before departing on your trip, additionally pack the peanut butter packets and oil in a small container.
Place the stew in your cookpot with enough water to cover. Simmer 15-20 minutes or until the chickpeas are tender, adding more water as needed. You’ll want a bit of liquid left at the end, but not enough to make it too soupy.
Mix the peanut butter and olive oil into the stew until thoroughly combined. Enjoy!
*Calories and nutrition were calculated to include 1 packet of peanut butter per serving, and 1 tablespoon oil for two servings. Adding an addition 1 tablespoon oil would increase the calories to ~770 cal/serving.
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/backpacking-peanut-stew/