Curry-Spiced Chickpea Bowls

🥘 Ingredients

• basmati rice
  ¾ cup
• black pepper
  ½ tsp
• carrots
  2 pieces
• chickpeas
  15 oz
• chili pepper
  1 piece
• cilantro
  1 bunch
• curry powder
  2¼ tsp
• garlic
  2 cloves
• grape tomatoes
  1 c
• lemon
  1 piece
• mini cucumber
  1 piece
• olive oil
  3 tbsp
• onion
  1 piece
• salt
  1 tsp
• sour cream
  2 tbsp
• veggie stock concentrate
  1 unit
• water
  ¾ cup
• yogurt
  3 tbsp

🍳 Cookware

• baking sheet
• small pot
• small bowl

1. 

   1

   Preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve and peel onion ; cut half into ½-inch-thick wedges. Mince a few wedges until you have 1 TBSP. Peel and mince garlic .

   carrots: 2 pieces, onion: 1 piece, garlic: 2 cloves
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 , salt , and black pepper .

   chickpeas: 15 oz, olive oil: 3 tbsp, curry powder: 2¼ tsp, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

   Toss carrots, onion wedges, and grape tomatoes on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until veggies are tender and chickpeas are crispy ⏱️ 25 minutes . It is natural for chickpeas to pop a bit when they roast.

   grape tomatoes: 1 c
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 . Keep covered off heat until ready to serve.

   basmati rice: ¾ cup, 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 tsp curry powder. Stir in a squeeze of lemon juice, salt, and a pinch of chili if desired.

   mini cucumber: 1 piece, cilantro: 1 bunch, lemon: 1 piece, chili pepper: 1 piece, yogurt: 3 tbsp, sour cream: 2 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. Divide rice, veggies, and chickpeas between shallow bowls. Top with raita and remaining cilantro. Serve with remaining lemon wedges on the side.