[Ellendra]

Those staples require water, and lots of cooking time though

There's a rare variety of chickpea that I'm trying to get hold of some seeds for. To cook it, you essentially pop it like popcorn. A couple minutes in a dry skillet and it's done. You can eat it just popped, or if you pop then add it to a soup it won't require any soaking time, and the cook time is drastically reduced. Seems like a good addition to the survival garden.

[ansel12]

That sounds pretty good.