Crunchy Curried Chickpea Bowls
with Golden Raisins & 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, curry-spiced crispy chickpeas, golden raisins, and a tangy curry-lemon dressing. It doesn’t get much better than that.
The quantities provided above are averages only.
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 unit
Lemon
1 ounce
Golden Raisins
1 tablespoon
Curry Powder
½ cup
Basmati Rice
1 unit
Veggie Stock Concentrate
4 ounce
Shredded Red Cabbage
6 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
4 teaspoon
Olive Oil
1 teaspoon
Sugar
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Drain and rinse chickpeas; thoroughly pat dry with paper towels. Trim, peel, and quarter carrot lengthwise; cut crosswise into ¼-inch-thick pieces. Zest and quarter lemon. Remove and discard any large ribs from kale; finely chop leaves. Place raisins in a small bowl with enough hot water to just cover.
• Toss chickpeas on a baking sheet with half the curry powder (you’ll use more in the next step), a large drizzle of olive oil, salt, and pepper. • Roast on top rack until crispy, 18-20 minutes. TIP: It’s natural for chickpeas to pop a bit as they roast.
• While chickpeas roast, heat a small pot over high heat. Add 1 TBSP butter (2 TBSP for 4 servings), carrot, and ¼ tsp curry powder (½ tsp for 4). (You’ll use the rest of the curry powder in the next step.) 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; 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 lemon wedges (2 tsp sugar and 6 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, lemon zest, remaining curry powder, and juice from remaining lemon. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• 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, pickled cabbage, and chickpeas. Sprinkle with raisins, roughly chopping first if desired. Drizzle with dressing and serve.
