What you need:
Large cast iron skillet (you can do this over a camp stove - but directly over the fire in a large skillet is the preferred way)
1 can opener
1 TBSP olive oil
A cup of shallots (thinly sliced)
6 cloves garlic (thinly sliced)
1 broth cube (good for 2 cups of water)
2 cups water
1/2 cup white wine (we usually pick up a small travel bottle at the liquor store)
Pre-prepared spice blend: (2 TBSP bread crumbs, pinch dried thyme, pinch pepper)
16 - 24 oz can chickpeas (depending on how many people you are serving)
1/4 cup capers with brine
1 large lemon
4 cups arugula (or other seasonal green, last time we used asparagus)
4 - 6 potatoes - depending on how many you are serving
salt to taste
1) Boil potatoes in a covered pot of water over the fire or roast in foil. I would recommend starting this before you even chop a shallot, this can take much longer than the stove top at home. Cut potatoes into spall pieces to speed things along.
2) Heat pan on grill over cooking fire. In olive oil, sautee shallots and garlic until golden, aprox 5-10 minutes
3) Add crumb minutes, toast until a little darker, about 2 minutes.
4) add crumbled both cube, water, wine and salt to taste
5) Boil and reduce to half
6) Add chickpeas and capers. Heat through. Cut lemon in half and squueze apric 3 TBSP lemon juice in.
7) Drain cooked potatoes reserving a small amount of liquid (couple tablespoons) in the pot. Mash with fork.
8) Fill bowls with large spoonful(s) of mashed potatoes. Sprinkle 1 cup arugula on each. Top with Chickpea Piccata sauce.
This was from last year when we proteined out with both seitan and chickpeas. It can happen!