---
title: Crunchy Curried Chickpea Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crunchy-curried-chickpea-bowls-6243255f9438c32e3e089bb2
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Veggie
  - Bowls
  - Indian-inspired
rating: 4.5
rating_count: 1912
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the unique blend of textures and tastes, with the curry-lemon dressing and golden raisins balancing the savory elements.
  - theme: Ease of prep
    text: While delicious, some found it time-consuming with multiple steps and dishes; consider prepping ingredients in advance.
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Chickpeas/crunchy-curried-chickpea-bowls.avif"
---
Adjust rack to top position and preheat #oven{} to 425°F. Wash and dry all produce. Drain, rinse, and thoroughly dry @chickpeas{15%oz} with paper towels. Peel, quarter lengthwise, and cut @carrot{1%unit} into ¼-inch pieces. Zest and quarter @lemon{1%unit}. Remove large stems from @kale{5%oz} and finely chop leaves. Place @golden raisins{2%tbsp} in a #small bowl{} with enough hot water to cover.

Toss chickpeas on a #baking sheet{} with a drizzle of @olive oil{2%tbsp}, 1%tsp of the @curry powder{2%tsp}, salt, and pepper. Roast on top rack until crispy ~{20%minutes}.

Melt 1%tbsp @butter{3%tbsp} in a #small pot{} over high heat. Add carrot and ¼%tsp curry powder. Cook, stirring, until fragrant ~{1%minutes}. Add @basmati rice{¾%cup}, 1%cup @water{1¼%cup}, @veggie stock concentrate{1%tbsp}, and a big pinch of salt. Bring to a boil, cover, and reduce to a low simmer. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

Meanwhile, in a medium microwave-safe #bowl{}, squeeze juice from three lemon wedges and add @sugar{1%tsp}. Stir to dissolve. Add @shredded red cabbage{5%oz} and 2%tbsp water. Season with salt and pepper. Microwave until slightly softened ~{1%minutes}. Set aside, tossing occasionally. In a second #small bowl{}, combine @sour cream{2%tbsp}, lemon zest, remaining curry powder, and juice from the remaining lemon. Season with salt and pepper. Add water 1%tsp at a time until mixture reaches a drizzling consistency.

Heat a 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%minutes}. Stir in 1%tbsp butter until melted. Remove from heat.

Fluff rice with a fork; stir in remaining 1%tbsp butter and season with salt and pepper. Divide rice between bowls. Top with kale, pickled cabbage (draining first), and chickpeas in separate sections. Drain and sprinkle roughly chopped raisins over top. Drizzle with dressing and serve.