Curried Chickpea & Halloumi Bowls

🥘 Ingredients

• basmati rice
  1t cup
• black pepper
• carrot
  24 oz
• chickpeas
  2 unit
• cilantro
  ½ oz
• cooking oil
  1 tbsp
• curry powder
  2 tbsp
• firm
• garam masala
  2 tsp
• garlic powder
  2 tsp
• ginger
  0.28 thumb
• grilling cheese
  12 oz
• olive oil
  2.333 tbsp
• peas
  8 oz
• red onion
  2 unit
• red pepper jam
  2 unit
• salt
  1 tsp
• sugar
  1 tsp
• vegan mayonnaise
  1/2 c
• veggie stock concentrate
  4 unit
• white wine vinegar
  4 tsp

🍳 Cookware

• baking sheet
• small pot
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Drain and rinse chickpeas ; pat very dry with paper towels. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces (halve lengthwise first if carrots are on the larger side). Halve, peel, and slice red onion into ½-inch-thick wedges; mince a few wedges until you have 2 tbsp (4 tbsp for 4 servings). Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4).

   chickpeas: 2 unit, carrot: 24 oz, red onion: 2 unit, ginger: 0.28 thumb
2. 

   2

   Toss chickpeas, carrots, and onion wedges on a baking sheet with a large drizzle of olive oil , curry powder , salt , and black pepper . Roast on the top rack until chickpeas are crispy and veggies are tender, 18-22 minutes.

   olive oil: 2.333 tbsp, curry powder: 2 tbsp, salt: 1 tsp, black pepper
3. 

   3

   Meanwhile, heat a drizzle of cooking oil in a small pot over medium-high heat. Add ginger, half the minced onion, garlic powder , garam masala , and a big pinch of salt. Use ¾ tsp of garlic powder and ¾ tsp of garam masala for a 2-serving base (for 4 servings, use 1½ tsp each). Cook, stirring, until fragrant, 1 minute. Add basmati rice , veggie stock concentrate , and ¾ cup water (1½ cups for 4). Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready.

   cooking oil: 1 tbsp, garlic powder: 2 tsp, garam masala: 2 tsp, basmati rice: 1t cup, veggie stock concentrate: 4 unit
4. 

   4

   Mince cilantro ; transfer to a small bowl . Add red pepper jam , remaining minced onion, remaining garlic powder, 1 tbsp olive oil, and ½ tbsp white wine vinegar (for 4 servings, use 2 tbsp olive oil and 1 tbsp vinegar). Stir to combine; season with salt and pepper.

   cilantro: ½ oz, red pepper jam: 2 unit, white wine vinegar: 4 tsp
5. 

   5

   In a second small bowl, combine firm tofu Mayonnaise? Not correct. Combine vegan mayonnaise , remaining garam masala, ½ tsp vinegar, and ½ tsp sugar (for 4 servings, use 1 tsp vinegar and 1 tsp sugar). Add water, 1 tsp at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper to taste.

   firm, vegan mayonnaise: 1/2 c, sugar: 1 tsp
6. 

   6

   Fluff rice with a fork; stir in peas and a drizzle of olive oil. Taste and season with salt and pepper if desired. Divide rice and peas between bowls; top with chickpeas, vegetables, and grilling cheese . Drizzle with chutney and curry sauce. Serve.

   peas: 8 oz, grilling cheese: 12 oz