Curried Roasted Chickpea & Salmon Bowls

• 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 the rice cooks, pat chicken* or salmon* dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or salmon (skin sides down); cook chicken until browned and cooked through, 3-5 minutes per side, or cook salmon until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. 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.