Crunchy Curried Chickpea Bowls with Kale and Pickled Cabbage

This vibrant bowl is a one-dish feast bursting with flavor and texture. The base is savory carrot-studded rice, topped with tangy pickled red cabbage, tender sautéed kale, curry-spiced crispy chickpeas, sweet golden raisins and a zesty curry-lemon dressing.

Perfect for a satisfying lunch or dinner, this recipe brings together a medley of ingredients that complement each other beautifully. The crispy chickpeas add a delightful crunch, while the pickled cabbage and dressing provide a bright, tangy contrast.

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Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView 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

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Drain and rinse chickpeas; pat dry thoroughly with paper towels. Trim, peel and quarter carrot lengthwise, then cut crosswise into ¼-inch pieces. Zest and quarter the lemon. Remove large stems from kale and finely chop leaves. Place raisins in a small bowl and cover with hot water; set aside.
2. On a baking sheet, toss chickpeas with a drizzle of olive oil, half the curry powder, salt and pepper. Roast on top rack until crispy, 18-20 minutes (some popping is normal).
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 pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Meanwhile, in a medium microwave-safe bowl, combine juice from 3 lemon wedges and 1 teaspoon sugar; stir to dissolve. Add shredded cabbage and 2 tablespoons water; season with salt and pepper. Microwave for 1 minute. Set aside, tossing occasionally. In another small bowl, combine sour cream, lemon zest, remaining curry powder and juice from the remaining lemon wedge. Season with salt and pepper and add water 1 teaspoon at a time until drizzling consistency.
5. Heat a 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, then remove from heat.
6. Fluff rice with a fork and stir in 1 tablespoon butter; season with salt and pepper. Divide rice among bowls. Top with kale, pickled cabbage (drained) and chickpeas in separate sections. Drain raisins and sprinkle over top (roughly chop if desired). Drizzle with dressing and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine or long-grain white rice, but adjust cooking time and water ratio accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and kale in the microwave or on the stovetop and enjoy chickpeas cold or re-crisped in the oven.

Can I make this dish vegan?

Yes, replace butter with olive oil or vegan butter and use a plant-based sour cream substitute.