Curried Chickpea Fritters

🥘 Ingredients

• basmati rice
  ½ cup
• butter
  1 tbsp
• cashews
  ¼ cup
• chickpeas
  15 oz
• curry powder
  2 tsp
• garlic
  3 cloves
• golden raisins
  ¼ cup
• lemon
  1 whole
• low-fat yogurt
  2 tbsp
• red onion
  1 medium
• scallions
  2 stalks
• sour cream
  2 tbsp
• spinach
  ½ cup
• tempura mix
  ¼ cup
• veggie stock concentrate
  1 cube

🍳 Cookware

• small pot
• small bowl
• large, heavy-bottomed pan

1. 

   1

   chickpeas tempura mix red onion curry powder scallions basmati rice low-fat yogurt sour cream lemon garlic golden raisins spinach cashews veggie stock concentrate butter

   chickpeas: 15 oz, tempura mix: ¼ cup, red onion: 1 medium, curry powder: 2 tsp, scallions: 2 stalks, basmati rice: ½ cup, low-fat yogurt: 2 tbsp, sour cream: 2 tbsp, lemon: 1 whole, garlic: 3 cloves, golden raisins: ¼ cup, spinach: ½ cup, cashews: ¼ cup, veggie stock concentrate: 1 cube, butter: 1 tbsp
2. 

   2

   Wash and dry all produce. Halve, peel, and finely dice red onion until you have 1 cup; mince remaining onion until you have 2 tbsp. Trim and thinly slice scallions, separating whites from greens. Roughly chop spinach. Quarter lemon. Peel and mince garlic. Drain and rinse chickpeas.
3. 

   3

   Melt 1 tbsp butter in a small pot over medium-high heat. Add diced onion, scallion whites, cashews, and a pinch of salt. Cook, stirring, for ⏱️ 1 minute . Stir in basmati rice, veggie stock concentrate, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 15 minutes . Turn off heat. Add spinach to pot with rice. Cover until wilted, about ⏱️ 2 minutes ; stir to combine.
4. 

   4

   While rice cooks, place golden raisins in a small bowl . Add juice from one lemon wedge, a pinch of salt, and enough hot water to just cover. Set aside to pickle. In a separate small bowl, combine sour cream, low-fat yogurt, a squeeze of lemon juice, and a pinch of minced garlic to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and black pepper.
5. 

   5

   Add chickpeas to a bowl with the minced onion reserved earlier. Mash chickpeas with a potato masher or fork until almost smooth. Stir in tempura mix, scallion greens, remaining garlic, ⅓ cup water, and 2 tsp curry powder until evenly combined. Season with salt and pepper. Add more water 1 tbsp at a time if necessary to reach a thick but pourable consistency.
6. 

   6

   Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add ¼-cup scoops of batter. Cook until golden brown and crisp, ⏱️ 3 minutes per side. Using a slotted spoon, transfer fritters to a paper-towel-lined plate. Season with a pinch of salt. Turn off heat.
7. 7

   Divide rice pilaf between plates and top with chickpea fritters. Drizzle with creamy garlic sauce and as many pickled raisins (draining first) as you like. Serve with any remaining lemon wedges on the side.