Curry-Spiced Chickpea Bowls

🥘 Ingredients

• basmati rice
  1 c
• black pepper
  1 teaspoon (tsp)
• butter
  1 tbsp
• carrot
  1 oz
• chickpeas
  1 unit
• chili pepper
  1 unit
• cilantro
  1 oz
• curry powder
  1 tbsp
• garlic
  1 clove
• grape tomatoes
  1 oz
• lemon
  1 unit
• mini cucumber
  1 unit
• olive oil
• onion
  1 unit
• paper towels
• salt
  1 teaspoon (tsp)
• sour cream
  1 tbsp
• veggie stock concentrate
  1 unit
• water
  ¾ cup
• yogurt
  1 tbsp

🍳 Cookware

• baking sheet
• small pot
• box grater
• small bowl
• baking sheet
• fork

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Halve and peel onion ; cut half into ½-inch-thick wedges (whole onion for 4). Mince a few wedges until you have 1 TBSP (2 TBSP for 4). Peel and mince garlic .

   carrot: 1 oz, onion: 1 unit, garlic: 1 clove
2. 

   2

   Drain and rinse chickpeas ; pat very dry with paper towels . Toss on one side of a baking sheet with a drizzle of olive oil , half the curry powder (you’ll use more later), salt , and black pepper . (For 4 servings, spread chickpeas out across entire sheet.)

   chickpeas: 1 unit, paper towels, olive oil, curry powder: 1 tbsp, salt: 1 teaspoon (tsp), black pepper: 1 teaspoon (tsp)
3. 

   3

   Toss carrots, onion wedges, and grape tomatoes on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, toss veggies on a second sheet; roast chickpeas on top rack and veggies on middle rack.) Roast on top rack until veggies are tender and chickpeas are crispy, ⏱️ 20 minutes (20-25 minutes). (It’s natural for chickpeas to pop a bit when they roast.)

   grape tomatoes: 1 oz
4. 

   4

   Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add garlic; cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in basmati rice , veggie stock concentrate , ¾ cup water , and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes (15-18 minutes). Keep covered off heat until ready to serve.

   basmati rice: 1 c, veggie stock concentrate: 1 unit, water: ¾ cup
5. 

   5

   While rice cooks, trim mini cucumber ; grate on the largest holes of a box grater . Finely chop cilantro . Zest and quarter lemon . Mince chili pepper . In a small bowl , combine cucumber, minced onion, yogurt , sour cream , half the cilantro, and ¼ teaspoon curry powder (½ teaspoon for 4 servings). (Be sure to measure the curry powder— we sent more.) Stir in a squeeze of lemon juice, salt, and a pinch of chili if desired.

   mini cucumber: 1 unit, cilantro: 1 oz, lemon: 1 unit, chili pepper: 1 unit, yogurt: 1 tbsp, sour cream: 1 tbsp
6. 

   6

   Toss roasted veggies on baking sheet with lemon zest and a squeeze of lemon juice. Fluff rice with a fork and season with salt and pepper. TIP: For extra richness, stir in butter (2 tablespoons for 4 servings). Divide rice, veggies, and chickpeas between shallow bowls. Top with raita and remaining cilantro. Serve with remaining lemon wedges on the side.

   butter: 1 tbsp