Crunchy Curried Chickpea Bowls

🥘 Ingredients

• basmati rice
  1 c
• butter
  18 tbsp
• carrot
  6 oz
• chickpeas
  26.8 oz
• curry powder (divided)
  2 tbsp
• golden raisins
  2 oz
• hot water
• kale
  8 oz
• lemon
  2 unit
• olive oil
  4 tsp
• paper towels
• pepper
• salt
• shredded red cabbage
  8 oz
• sour cream
  3/4 c
• sugar
  2 tsp
• veggie stock concentrate
  2 unit
• water
  1.125 c

🍳 Cookware

• small bowl
• baking sheet
• small pot
• medium microwave-safe bowl
• small bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Drain and rinse chickpeas ; dry thoroughly 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 stems from kale ; finely chop leaves. Place golden raisins in a small bowl with enough hot water to just cover.

   chickpeas: 26.8 oz, paper towels, carrot: 6 oz, lemon: 2 unit, kale: 8 oz, golden raisins: 2 oz, hot water
2. 

   2

   Toss chickpeas on a baking sheet with a large drizzle of olive oil , half the curry powder , salt, and pepper. Roast on top rack until crispy, ⏱️ 20 minutes . (It’s natural for chickpeas to pop a bit as they roast.)

   olive oil: 4 tsp, curry powder: 2 tbsp (divided)
3. 

   3

   While chickpeas roast, melt 1 TBSP butter in a small pot over high heat. Add carrot and ¼ tsp curry powder (you'll use more later). Cook, stirring, until fragrant, ⏱️ 2 minutes . Add basmati rice , water (1¾ cups for 4 servings), veggie stock concentrate , and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   butter: 6 tbsp, basmati rice: 1 c, water: 1 c, veggie stock concentrate: 2 unit, salt
4. 

   4

   Meanwhile, in a medium microwave-safe bowl , combine juice from three lemon wedges and 1 tsp sugar (six wedges and 2 tsp for 4 servings); stir to dissolve. Add shredded red cabbage and water (4 tbsp for 4); season with salt and pepper . Microwave for ⏱️ 1 minute . Set aside, tossing occasionally, until ready to serve. 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.

   sugar: 2 tsp, shredded red cabbage: 8 oz, water: 2 tbsp, salt, pepper, sour cream: 3/4 c
5. 

   5

   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, ⏱️ 7 minutes . Stir in 1 TBSP butter until melted. Remove from heat.

   salt, pepper, butter: 6 tbsp
6. 

   6

   Fluff rice with a fork; stir in 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 raisins (roughly chopping first if desired) over top. Drizzle with dressing and serve.

   butter: 6 tbsp, salt, pepper