---
title: "Curried Chickpea & Halloumi Bowls"
source: {name: "HelloFresh", url: "https://www.hellofresh.com/recipes/curried-chickpea-and-halloumi-bowls-6864d6a60203e9f8dbb4c856"}
servings: 2
prep_time: "10 minutes"
cook_time: "30 minutes"
time_required: "40 minutes"
difficulty: Medium
allergens: [Milk]
tags: [Veggie]
rating: 5.0
rating_count: 21
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Customers raved about the well-rounded flavors, with many calling it their favorite HelloFresh meal ever
  - theme: Ease of prep
    text: The grilling cheese was a standout addition, though some noted missing instructions for preparing it
image: "https://images.recipes.furrysalamander.com/curried-chickpea-halloumi-bowls.avif"
---

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.

Toss @chickpeas{15%oz}, @carrots{2%unit} (cut into wedges), and @red onion{1%unit} (cut into wedges) on a #baking sheet{} with 1%tbsp @cooking oil{}, 1%tsp @curry powder{}, 1%tsp @salt{}, and 1%tsp @black pepper{}.

Meanwhile, heat 1%tbsp @olive oil{} in a #small pot{} over medium-high heat. Add 1%tbsp @ginger{} (minced), half the remaining @red onion{} (minced), ¾%tsp @garlic powder{}, ¾%tsp @garam masala{}, and a big pinch of @salt{}. Cook, stirring, until fragrant ~{1%minutes}.

Mince @cilantro{½%cup} and transfer to a #small bowl{}.

In a second #small bowl{}, combine 2%tbsp @vegan mayonnaise{}, remaining @garam masala{}, ½%tsp @white wine vinegar{}, and ½%tsp @sugar{}.

Fluff @basmati rice{1%cup} with a fork; stir in 1%cup @peas{} and 1%tbsp @olive oil{}. Taste and season with @salt{} and @black pepper{} if desired.

Divide rice and roasted vegetables between bowls. Top with chickpeas, @grilling cheese{6%oz} (sliced and pan-fried until crispy), and a generous spoonful of @red pepper jam{2%tbsp}. Drizzle with the mayonnaise sauce and serve with fresh cilantro and @veggie stock concentrate{1%tbsp} (dissolved in warm water for a light broth, if desired).