038 / 75 · Cook Outside, Eat Together

Ember-Packet Chickpeas with Fennel and Tomatoes

2 vegetable-and-bean packets with pita · Active 25 min · Total 1 hr 35 min

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Chickpeas, thin fennel and cherry tomatoes steam inside foil packets over a grate above moderate campfire embers. The tomatoes release a small amount of juice, keeping the beans moist without a pot of sauce. This is a settled-camp meal for a permitted fire and suitable equipment, with time allowed for the fire to become steady embers. It is not a packet to bury in a fierce flame or cook inside a vehicle.

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Foil-packet chickpeas with fennel, tomatoes and pita.

Slice for steam rather than a long stew

Thin fennel slices become tender in the time the packets are over the embers. Leave out the hard stalks and thick core, and slice the onion finely as well. The chickpeas are already cooked; their job is to warm through and absorb the tomato, garlic and thyme. Keep the cherry tomatoes halved so their juice can escape inside the packet. A little measured stock supplies the first steam before the tomatoes soften.

A secure fold matters more than a dramatic fire

Use heavy-duty food-grade foil in double layers and leave room above the filling for steam. Fold the long edges together tightly, then fold the short ends upward so the liquid remains inside. Set packets seam-side up on a stable grate above moderate embers, following the grate’s instructions. Do not place them directly among flames or improvise a grate that cannot support them. Rotate their positions carefully with long tongs if one side cooks faster. Open a corner away from hands and face to test the fennel, then reseal and cook longer if needed. Warm pita only when the packets are ready so you can eat at once. Remove leftovers from the foil for prompt shallow-container chilling rather than sealing a hot packet and forgetting it on the picnic table.

Ingredients

  • 1 can chickpeas (15 oz/425 g), drained and rinsed to yield about 1 1/3 cups (240 g)
  • 1 medium fennel bulb, trimmed, hard core removed and very thinly sliced (250 g prepared weight)
  • 9 oz cherry tomatoes, halved (250 g)
  • 1 small onion, very thinly sliced (100 g)
  • 1 garlic clove, finely chopped (3 g)
  • 1 tablespoon plus 1 teaspoon olive oil (20 ml)
  • 1/4 cup low-sodium vegetable stock (60 ml)
  • 1/2 teaspoon dried thyme (0.5 g)
  • 1/4 teaspoon fine salt (1.5 g)
  • 1/4 teaspoon black pepper (0.5 g)
  • 2 small pitas (100 g total), to serve

Set out

Permitted campfire and suitable stable cooking grate used outdoors, Heavy-duty food-grade foil, Long tongs and heatproof gloves, Knife and board, Clean plates

Allergens

Wheat in pita; check stock for celery and other allergens. Check labels and substitutions.

Make it

  1. Check that a fire is permitted and prepare it in the approved outdoor location. Allow about 40–45 minutes, or longer as necessary, for steady moderate embers beneath a suitable stable grate. Follow campsite rules and equipment instructions; never use this setup indoors or in a camper.
  2. Cut four foil sheets about 18 inches (45 cm) square and make two double-layer stacks. Divide chickpeas, thin fennel, tomatoes, onion and garlic between the centers. Add half the oil, stock, thyme, salt and pepper to each.
  3. Bring long edges together above the food, fold several times to seal, then fold short ends upward. Leave steam space. Set seam-side up on the grate over moderate embers, away from direct flames.
  4. Cook for 30–40 minutes, rotating packet positions with long tongs if needed. Open a corner carefully away from face and hands. The fennel should be tender when pierced and the filling steaming hot. Reseal and cook longer if needed.
  5. Warm pitas briefly in a clean safe position on the grate. Open packets onto plates and serve one per person with a pita, keeping hands away from the escaping steam.

Have a no-fire alternative selected

An outdoor recipe depends on conditions and permission. If the fire cannot be used safely, choose another meal using the camper’s approved appliance rather than moving the fire equipment under cover.

Timing

Includes roughly 40–45 minutes to establish embers; preparation overlaps. Wind, fuel, restrictions and equipment can change the total substantially.

A useful detail

The 95-minute estimate includes time to establish suitable embers, with preparation overlapping. Conditions vary; cook according to safe equipment use and vegetable tenderness, not the clock alone.

Another way

  • Use drained canned cannellini beans at the same weight instead of chickpeas, folding them gently to avoid breaking.
  • Replace dried thyme with 1/2 teaspoon (0.5 g) dried oregano.

Keep it well

Remove leftovers from foil and refrigerate promptly in shallow containers within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or below for up to 3 days and reheat to 165°F/74°C. Keep pitas dry and separate. If no safe cold storage is available, cook only the amount that will be eaten at once.