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Campfire chickpea stew

A hearty stew that will feed the whole family on your next camping trip. 



  • 2 cans chickpeas
  • 1 can tomatoes or two large tomatoes chopped
  • 2 tablespoons vegetable oil
  • 1 large onion, finely minced
  • 6 cloves garlic, finely sliced
  • 1 tablespoon ginger, thinly sliced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 2 cloves
  • 2 cardamom pods
  • Small piece of cinnamon bark
  • 1 bay leaf
  • Water, if needed
  • 2 tablespoons citrus juice (lemon or lime)
  • 1/4 cup green onion, finely sliced
  • 1/2 cup cilantro, finely sliced


  1. Heat the oil in a large cast iron pan.
  2. Add the onion, ginger, garlic and chilli and cook until soft. 
  3. Add cumin, coriander, turmeric, cardamom, cloves, bay leaf, and cinnamon bark and cook for a few minutes until toasted and perfumed. 
  4. Add the tomatoes and cook for a few minutes until the water reduces. 
  5. Reduce the heat to medium and add the chickpeas. Cook until they start to soften. 
  6. Add water if needed and citrus juice. Season to taste. 
  7. Add in the fresh cilantro and scallions. Serve and enjoy! 

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