Curried Chickpea & Halloumi Bowls

🥘 Ingredients

• basmati rice
  1 c
• black pepper
• carrots
  2 unit
• chickpeas
  15 oz
• cilantro
  ½ cup
• cooking oil
• curry powder
• garam masala
• garlic powder
• ginger
• grilling cheese
  6 oz
• olive oil
• peas
• red onion
  1 unit
• red pepper jam
  2 tbsp
• salt
• sugar
• vegan mayonnaise
• veggie stock concentrate
  1 tbsp
• white wine vinegar

🍳 Cookware

• baking sheet
• small pot
• small bowl
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
2. 

   2

   Toss chickpeas , carrots (cut into wedges), and red onion (cut into wedges) on a baking sheet with 1%tbsp cooking oil , 1%tsp curry powder , 1%tsp salt , and 1%tsp black pepper .

   chickpeas: 15 oz, carrots: 2 unit, red onion: 1 unit, cooking oil, curry powder, salt, black pepper
3. 

   3

   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 .

   olive oil, ginger, red onion, garlic powder, garam masala, salt
4. 

   4

   Mince cilantro and transfer to a small bowl .

   cilantro: ½ cup
5. 

   5

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

   vegan mayonnaise, garam masala, white wine vinegar, sugar
6. 

   6

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

   basmati rice: 1 c, peas, olive oil, salt, black pepper
7. 7

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

   grilling cheese: 6 oz, red pepper jam: 2 tbsp, veggie stock concentrate: 1 tbsp