Crunchy Curried Chickpea Bowls

🥘 Ingredients

• basmati rice
  ¾ cup
• butter
  3 tbsp
• carrot
  1 unit
• chickpeas
  15 oz
• curry powder
  2 tsp
• golden raisins
  2 tbsp
• kale
  5 oz
• lemon
  1 unit
• olive oil
  2 tbsp
• shredded red cabbage
  5 oz
• sour cream
  2 tbsp
• sugar
  1 tsp
• veggie stock concentrate
  1 tbsp
• water
  1¼ cup

🍳 Cookware

• oven
• small bowl
• baking sheet
• small pot
• bowl
• small bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Drain, rinse, and thoroughly dry chickpeas with paper towels. Peel, quarter lengthwise, and cut carrot into ¼-inch pieces. Zest and quarter lemon . Remove large stems from kale and finely chop leaves. Place golden raisins in a small bowl with enough hot water to cover.

   chickpeas: 15 oz, carrot: 1 unit, lemon: 1 unit, kale: 5 oz, golden raisins: 2 tbsp
2. 

   2

   Toss chickpeas on a baking sheet with a drizzle of olive oil , 1%tsp of the curry powder , salt, and pepper. Roast on top rack until crispy ⏱️ 20 minutes .

   olive oil: 2 tbsp, curry powder: 2 tsp
3. 

   3

   Melt 1%tbsp butter in a small pot over high heat. Add carrot and ¼%tsp curry powder. Cook, stirring, until fragrant ⏱️ 1 minutes . Add basmati rice , 1%cup water , veggie stock concentrate , 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.

   butter: 3 tbsp, basmati rice: ¾ cup, water: 1¼ cup, veggie stock concentrate: 1 tbsp
4. 

   4

   Meanwhile, in a medium microwave-safe bowl , squeeze juice from three lemon wedges and add sugar . Stir to dissolve. Add shredded red cabbage 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 , 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.

   sugar: 1 tsp, shredded red cabbage: 5 oz, sour cream: 2 tbsp
5. 

   5

   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.
6. 

   6

   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.