Chickpea Curry (Camp Stove Recipe)
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 people
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Calories
211 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Chickpea Curry (Camp Stove Recipe)
Description
The recipe calls for olive oil, diced onions, tandoori masala or garam masala, salt, garlic powder, fire roasted canned tomatoes, canned chickpeas including their liquid, and instant white rice. The onions are sautéed with spices and salt until translucent, then garlic powder and tomatoes are added and cooked further. Chickpeas and their juices are added last and simmered until the sauce thickens. Cooking the rice separately with additional salt and garlic powder allows it to complement the curry with subtle seasoning.
The finished curry is served over the rice, offering a mildly spiced vegetarian dish with softened textures from canned ingredients and a slightly thick, well-seasoned sauce. This method supports cooking outdoors on a camp stove, prioritizing convenience and flavor with shelf-stable ingredients.
The recipe yields enough to serve two as a main dish or four as a side, making it suitable for small group meals. The instructions focus on timing and layering flavors over a medium flame to develop a balanced curry.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 teaspoons tandoori masala Or use garam masala, spice mix
- ½ teaspoon salt plus more to season rice
- 1 teaspoon garlic powder plus more to season rice
- 1 fire roasted tomatoes 15 oz can
- 1 chickpeas 15 oz can, also labeled garbanzo beans
- 2 cups instant white rice
Instructions
- Prepare camp stove with propane tank.
- Begin boiling water for rice, and cook according to package directions. Season rice to taste with salt and garlic powder.
- Set flame to medium, and heat olive oil until it begins to ripple. Add diced onion, salt, and spice mix.
- Sauté onions for 2-3 minutes, until they soften and become translucent. Lower flame slightly, add garlic powder and fire roasted tomatoes, and cook 4-5 minutes.
- Add chickpeas (add the entire can- don't strain the liquid), and cook over a medium flame until the liquid reduces and thickens (2-3 minutes).
- Serve chickpea curry over rice.
Notes
- This recipe serves 2 as a main dish or 4 as a side dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 298mg | 12% |
| Potassium | 84mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 494IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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