Curried Chickpea Bowls with Pickled Cabbage and Golden Raisins

This one-bowl feast is bursting with flavor and texture. Savory carrot-studded rice serves as the base for a colorful array of toppings: tender sautéed kale, tangy pickled red cabbage, curry-spiced crispy chickpeas and sweet golden raisins. A zesty curry-lemon dressing brings everything together in perfect harmony.

Whether you’re looking for a hearty vegetarian dinner or a meal-prep superstar, these bowls deliver on every level. The combination of warm spices, bright acidity and crunchy chickpeas will keep you coming back for more.

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Ingredients

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Drain and rinse chickpeas; thoroughly pat dry with paper towels. Trim, peel and quarter carrot lengthwise; cut crosswise into ¼-inch-thick pieces. Zest and quarter lemon. Remove and discard any large stems from kale; finely chop leaves. Place raisins in a small bowl with enough hot water to just cover.
2. Toss chickpeas on a baking sheet with a large drizzle of olive oil, half the curry powder, salt and pepper. Roast on top rack until crispy, 18-20 minutes. (It’s natural for chickpeas to pop a bit as they roast.)
3. While chickpeas roast, melt 1 tablespoon butter in a small pot over high heat. Add carrot and ¼ teaspoon curry powder. Cook, stirring, until fragrant, 1-2 minutes. Add rice, 1 cup water, stock concentrate and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Meanwhile, in a medium microwave-safe bowl, combine 1 teaspoon sugar and juice from three lemon wedges; stir to dissolve. Add cabbage and 2 tablespoons water; season with salt and pepper. Microwave for 1 minute. Set aside, tossing occasionally, until ready to serve. In a second small bowl, combine sour cream, lemon zest, remaining curry powder and juice from remaining lemon. Season with salt and pepper. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.
5. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Stir in 1 tablespoon butter until melted. Remove from heat.
6. Fluff rice with a fork; stir in 1 tablespoon butter and season with salt and pepper. Divide rice between bowls. Top with kale, pickled cabbage (draining first) and chickpeas in separate sections. Drain and sprinkle raisins (roughly chopping first if desired) over top. Drizzle with dressing and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine, brown rice or quinoa. Adjust cooking time and liquid accordingly.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat rice and kale in the microwave or stovetop and refresh chickpeas in the oven to restore crispiness.

Can I make this vegan?

Absolutely! Replace butter with olive oil or vegan butter and use a plant-based sour cream or yogurt for the dressing.