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This Camp Stove Recipe features vegan Chickpea Curry + is FAST.  It's ready in about 20 minutes, and will leave you feeling full + satisfied.
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5 from 8 votes

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course, Side Dish
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Calories: 211kcal



  • 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


  • 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.



Serves 2 as main dish, 4 as side dish


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