Curried Chickpeas & Tomatoes
Recipe type: Lunch/Dinner
Cuisine: Vegetarian Camp Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Curry lovers listen up! This is a good, fast one. It’s also another vegetarian dish that will satisfy any hungry camper as a side dish or on its own served over rice or couscous.
  • 2 15-ounce cans of garbanzo beans (chickpeas)
  • 1 medium onion (chopped)
  • 1 Tbps. olive oil
  • 1-inch piece of ginger peeled and grated or finely chopped
  • 1 28-ounce can of crushed tomatoes
  • 1 small can of mild, chopped green peppers
  • 2 Tbsp. Indian curry powder or garam masala (start light and add more to taste)
  • salt to taste
  • hot sauce to taste
  • red pepper flakes to taste
  • black pepper to taste
  1. In 10-inch or 12-inch Dutch oven, heat oil.
  2. Add onion, ginger, and half of curry powder.
  3. Cook, stirring frequently, until onions are soft and translucent.
  4. Add tomatoes and green peppers with juice and stir well.
  5. Add remaining curry powder and salt.
  6. Bring to boil, then turn down heat to simmer for about 10 minutes.
  7. Add drained chickpeas and return to simmer for another 15-20 minutes.
  8. Adjust seasoning to your liking with more salt, black pepper, hot sauce and/or crushed red pepper flakes.
Recipe by 50 Campfires at