Vegan Curried Roasted Chickpea Bowls

🥘 Ingredients

• basmati rice
  ¾ cup
• black pepper
  ½ tsp
• carrots
  2 medium
• chickpeas
  1 can
• cilantro
  ¼ cup
• cooking oil
  1 tbsp
• curry powder
  1 tsp
• garam masala
  1½ tsp
• garlic powder
  1½ tsp
• ginger
  1 tsp
• olive oil
  2 tbsp
• peas
  ½ cup
• red onion
  1 medium
• red pepper jam
  2 tbsp
• salt
  ½ tsp
• sugar
  ½ tsp
• vegan mayonnaise
  2 tbsp
• veggie stock concentrate
  1 unit
• white wine vinegar
  1 tbsp

🍳 Cookware

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

1. 

   1

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry all produce. Drain and rinse chickpeas ; pat very dry with paper towels. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and slice red onion into ½-inch-thick wedges; mince a few wedges until you have 2 tbsp. Peel and mince or grate ginger .

   chickpeas: 1 can, carrots: 2 medium, red onion: 1 medium, ginger: 1 tsp
2. 

   2

   Toss chickpeas, carrots, and onion wedges on a baking sheet with a large drizzle of cooking oil , curry powder , salt , and black pepper . Roast on top rack until chickpeas are crispy and veggies are tender ⏱️ 20 minutes .

   cooking oil: 1 tbsp, curry powder: 1 tsp, salt: ½ tsp, black pepper: ½ tsp
3. 

   3

   Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add ginger, half the minced onion, ¾ tsp garlic powder , ¾ tsp garam masala , and a pinch of salt. Cook, stirring, until fragrant ⏱️ 1 minute . Add basmati rice , veggie stock concentrate , and ¾ cup water. Bring to a boil, then reduce heat to low. Cover and cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   garlic powder: 1½ tsp, garam masala: 1½ tsp, basmati rice: ¾ cup, veggie stock concentrate: 1 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 to bowl. Stir to combine; season with salt and pepper.

   cilantro: ¼ cup, red pepper jam: 2 tbsp, olive oil: 2 tbsp, white wine vinegar: 1 tbsp
5. 

   5

   In a second small bowl , combine vegan mayonnaise , remaining garam masala, ½ tsp vinegar, and ½ tsp sugar . Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

   vegan mayonnaise: 2 tbsp, sugar: ½ 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 and veggies. Drizzle with chutney and curry sauce. Serve.

   peas: ½ cup