Crunchy Curried Chickpea Bowls
with Golden Raisins and Pickled Cabbage
Buckle up, because the power bowl just got a whole lot more powerful. Yep, this dish is a veritable one-bowl feast that’s positively bursting with flavor. The base is savory, carrot-studded rice, and it’s topped with pickled red cabbage, tender sautéed kale, crispy, curry-spiced crispy chickpeas, golden raisins, and a tangy curry-lime dressing. It doesn’t get much better than that.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
13.4 ounce
Chickpeas
4 ounce
Kale
3 ounce
Carrot
1 ounce
Golden Raisins
1 tablespoon
Curry Powder
6 tablespoon
Sour Cream
(Contains Milk)
4 ounce
Shredded Red Cabbage
1 unit
Veggie Stock Concentrate
½ cup
Basmati Rice
1 unit
Lime
Not included in your delivery
4 teaspoon
Olive Oil
1 teaspoon
Sugar
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Preheat oven to 425 degrees. Wash and dry all produce. Drain and rinse chickpeas; thoroughly pat dry with paper towels. Remove any large ribs from kale; finely chop. Trim, peel, and quarter carrot lengthwise; cut crosswise into ¼-inch-thick pieces. Zest and quarter lime. Place raisins in a small bowl with enough hot water to just cover.
Toss chickpeas on a baking sheet with a large drizzle of olive oil, salt, pepper, and half the curry powder. Roast on top rack until crispy, 18-20 minutes. TIP: It’s natural for chickpeas to pop a bit when they roast.
Meanwhile, heat a small pot over high heat. Add carrot, 1 TBSP butter (2 TBSP for 4 servings), and ¼ tsp curry powder (½ tsp for 4); cook, stirring, until fragrant, 1-2 minutes. Add rice, 1 cup water (1¾ cups for 4), stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat.
Meanwhile, add 1 tsp sugar and juice from 3 lime wedges (2 tsp sugar and 6 lime wedges for 4 servings) to a medium microwave-safe bowl; stir to dissolve. Add cabbage and 2 TBSP water (4 TBSP for 4); season with salt and pepper. Microwave for 1 minute. Set aside, tossing occasionally. In a second small bowl, combine sour cream, lime zest, remaining curry powder, and juice from remaining lime. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Remove from heat.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide between bowls. Drain raisins. Top rice with kale, cabbage, and chickpeas. Sprinkle with raisins, roughly chopping first if you prefer. Drizzle with dressing and serve.
