Chickpea Curry (Camp Stove Recipe)
This vegan chickpea curry (or chana masala) is a delicious camp stove recipe. It's ready in about 20 minutes and will leave you feeling full and satisfied.
Servings: 4 people
Calories: 211kcal
Equipment
- small metal turner or spatula
- saucepan with lid (for rice)
- measuring cup (for rice)
- cutting board
- knife
- can opener (if cans aren't pop-top)
- bowls or plates
- spoons or forks
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 teaspoons tandoori masala spice mix Or use garam masala
- ½ teaspoon salt, plus more to season rice
- 1 teaspoon garlic powder, plus more to season rice
- 1 15 oz can fire roasted tomatoes
- 1 15 oz can chickpeas (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.
Video
Notes
Serves 2 as main dish, 4 as side dish
Nutrition
Calories: 211kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 298mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin A: 494IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 3mg