Ingredients
| 4 | oz | spaghetti, broken into thirds |
| 2 | T | cooked and dehydrated garbanzo beans |
| 2 | t | lower sodium vegetable bouillon |
| 1⁄4 | t | diced dried garlic |
| 1 | t | dry parsley |
| 1 | ds | red pepper flakes |
| 1⁄4 | t | ground black pepper |
| 1⁄4 | c | shelf stable parmesan cheese |
| 1 | T | olive oil (1 packet) |
| 2 | c | water |
Notes
Cooked and dried Garbanzo beans (chickpeas) can be found online at www.harmonyhousefoods.com.
For overnighters in cold weather you can also carry canned beans that you drain before leaving and carry in a zip top bag. Take at least 1/4 cup or more and use first night out.
Instructions
At home:
Pack the spaghetti in a sandwich bag. Put the beans through black pepper in a snack size bag and the Parmesan cheese in a second snack bag. Pack with the oil.
In camp:
Add the bean bag and oil to your pot with the water, let sit for 15 minutes.
Bring to a boil, add in the spaghetti and cook over a gentle boil for time on pasta package or until al dente. (There will be broth remaining).
Turn off your stove and add in the cheese, stirring well and let sit for a couple minutes to meld. Salt to taste if desired.
Courtesy of trailcooking.com
hiking2christ 
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