Curried Roasted Chickpea & Chicken Bowls
with Carrots, Spiced Basmati & Red Pepper Chutney
Loaded bowls have become a staple of our lunch and dinner menus. Why? The customizable combination of carbs, protein, veggies, and a drizzle of a delicious sauce (or two) simply cannot be beat. True to form, this vegan version is everything we’ve been dreaming of. Garlic-ginger rice studded with green peas is topped with extra-crispy curry-spiced chickpeas, roasted veggies, and not one but two sauces: a thick and tangy cilantro and pepper jam chutney, plus a creamy curry made with an aromatic garam masala spice blend. Getting a taste of everything in each bite is the best part of this meal!
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
1 unit
Chickpeas
12 ounce
Carrots
1 unit
Red Onion
1 thumb
Ginger
1 tablespoon
Curry Powder
1 teaspoon
Garlic Powder
1 teaspoon
Garam Masala
½ cup
Basmati Rice
2 unit
Veggie Stock Concentrate
¼ ounce
Cilantro
1 unit
Red Pepper Jam
5 teaspoon
White Wine Vinegar
4 tablespoon
Vegan Mayonnaise
4 ounce
Peas
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; pat very dry with paper towels. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces (halve lengthwise first if carrots are on the larger side). Halve, peel, and slice onion into 1⁄2-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4 servings). Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4).
• Toss chickpeas, carrots, and onion wedges on a baking sheet with a large drizzle of oil, curry powder, salt, and pepper. • Roast on top rack until chickpeas are crispy and veggies are tender, 18-22 minutes.
• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add ginger, half the minced onion, 3⁄4 tsp garlic powder, 3⁄4 tsp garam masala, and a big pinch of salt (for 4 servings, use 11⁄2 tsp garlic powder and 11⁄2 tsp garam masala). (You’ll use the rest of the garlic powder and garam masala later.) Cook, stirring, until fragrant, 1 minute. • Add rice, stock concentrates, and 3⁄4 cup water (11⁄2 cups for 4). Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, pat chicken* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.
• Mince cilantro; transfer to a small bowl. • Add red pepper jam, remaining minced onion, remaining garlic powder, 1 TBSP olive oil, and 1⁄2 TBSP vinegar (2 TBSP olive oil and 1 TBSP vinegar for 4 servings) to bowl. • Stir to combine; season with salt and pepper.
• In a second small bowl, combine mayonnaise, remaining garam masala, 1⁄2 tsp vinegar (1 tsp for 4 servings), and 1⁄2 tsp sugar (1 tsp for 4). (Be sure to measure the vinegar—we sent more!) • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.
• Fluff rice with a fork; stir in peas and a drizzle of olive oil. Taste and season with salt and pepper if desired. • Divide rice and peas between bowls; top with chickpeas and veggies. Drizzle with chutney and curry sauce. Serve.
When cool enough to handle, thinly slice chicken crosswise. Top rice and peas with chicken along with chickpeas and veggies.
Chicken is fully cooked when internal temperature reaches 165°.
