Chickpea Curry (Camp Stove Recipe)

Ingredients

• 15 ml (1 tablespoon)olive oil
• 1onion, diced
• 10 ml (2 teaspoons)tandoori masala spice mix (or garam masala)
• 2.5 ml (1/2 teaspoon), plus more to season the ricesalt
• 5 ml (1 teaspoon), plus more to season the ricegarlic powder
• 425 g (15 oz)fire-roasted tomatoes
• 425 g (15 oz)chickpeas, also labelled garbanzo beans
• 475 ml (2 cups)instant white rice

Instructions

1. 1

   Prepare the stove

   Set up the camp stove with its propane tank.

2. 2

   Cook the rice

   Bring water to a boil and cook the rice according to the package directions. Season it to taste with salt and garlic powder.

3. 3

   Heat the oil

   Set the flame to medium and heat the olive oil until it begins to ripple. Add the diced onion, salt and spice mix.

4. 4

   Soften the onion

   Sauté for 2–3 minutes, until the onion softens and turns translucent. Lower the flame slightly, add the garlic powder and fire-roasted tomatoes, and cook for 4–5 minutes.

5. 5

   Thicken the curry

   Add the chickpeas with all the liquid from the can. Cook over a medium flame for 2–3 minutes, until the liquid reduces and thickens.

6. 6

   Serve the curry

   Spoon the chickpea curry over the rice.

What is chickpea curry?

Chickpea curry, often called chana masala, is an Indian-style dish built around chickpeas cooked in a spiced sauce. This camp-stove version keeps the ingredient list simple and uses fire-roasted tomatoes for a savoury base.

The curry cooks quickly while the rice is prepared alongside it. Keeping the chickpeas’ canning liquid gives the sauce moisture and helps it thicken as it simmers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 211 calories, 4g protein, 39g carbs, 4g fat.

The rice and chickpeas provide most of the carbohydrates, while the olive oil contributes most of the fat. Chickpeas also supply some protein, though the stated per-serving protein is modest; serve with extra vegetables or a protein-rich side if you want a more balanced plate.

The spice mix

Tandoori masala gives the curry its warm, aromatic seasoning. Garam masala is the suggested alternative if that is what you have available.

Add the spice mix with the onion so it has a moment in the hot oil. Keep the flame at medium to avoid scorching the spices.

Why keep the chickpea liquid?

Use the whole can, including its liquid, rather than draining the chickpeas. That liquid becomes part of the tomato sauce and reduces over the final few minutes.

Cook until the sauce looks thicker and clings to the chickpeas. If it still seems loose, give it a little more time over the flame, watching closely.

Cooking on a camp stove

The recipe uses two cooking jobs: rice in boiling water and curry in a separate pan. Start the water first so the rice can cook while you prepare the sauce.

Camp-stove flames can be less even than a home hob. Use medium heat for the oil and onion, then lower it slightly for the tomatoes before returning to medium for the chickpeas.

Getting the rice right

Follow the packet directions for the instant rice, since water amounts and cooking times can vary by brand. Season it with salt and garlic powder to taste.

Fluff the cooked rice before serving so it separates beneath the curry rather than forming a compact layer.

Serving the meal

Serve the curry over the rice while both are hot, so the sauce can settle into the grains. The rice makes this a substantial one-pot-style meal without adding another cooking step.

If you are eating outdoors, serve promptly and keep the pan stable on the stove while portioning.

Recipe notes & tips

• Measure the salt and spice mix before starting, as the curry cooks quickly.
• Dice the onion evenly so it softens at a similar rate throughout.
• Keep the chickpea canning liquid in the curry to help form the sauce.
• Use the rice packet directions for the correct water quantity and cooking time.
• Taste the rice after seasoning, since the recipe allows extra salt and garlic powder to taste.

Variations

• Use garam masala: Swap it for the tandoori masala as suggested in the recipe.
• Adjust the seasoning: Add the extra salt and garlic powder to the rice a little at a time.
• Change the rice: Serve the curry with another rice variety, cooking it according to its own packet directions.
• Add a vegetable side: Serve with cooked vegetables alongside the curry and rice.
• Make it less saucy: Let the curry cook a little longer until more liquid has reduced.

Common mistakes to avoid

• Draining the chickpeas: Keep the canning liquid in the pan so it contributes to the sauce.
• Using high heat throughout: Lower the flame slightly when adding the garlic powder and tomatoes to help prevent scorching.
• Rushing the onion: Cook it for 2–3 minutes until softened and translucent before moving on.
• Guessing the rice water: Follow the packet directions because instant rice brands can differ.
• Stopping too soon: Cook the chickpeas for 2–3 minutes, until the sauce has reduced and thickened.

How to store

Refrigerate leftover curry and rice in separate airtight containers within 2 hours of cooking and use within 3–4 days. Reheat until steaming hot, adding a splash of water to the curry if the sauce has thickened in the fridge.

Frequently asked questions