Curried Chickpea Bowls with Pickled Cabbage and Golden Raisins

This vibrant bowl is packed with textures and flavors: crispy curry-spiced chickpeas, tender sautéed kale, tangy pickled red cabbage and fluffy basmati rice studded with carrot. Golden raisins add little bursts of sweetness, while a creamy curry-lemon dressing ties it all together.

It’s a satisfying one-bowl meal that comes together quickly. The chickpeas get roasted until crunchy, the rice simmers with stock concentrate and carrot and the cabbage gets a quick pickling in the microwave. Perfect for a weeknight dinner that feels special.

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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. Preheat oven to 425°F. Wash and dry all 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 ribs 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 half the curry powder, a large drizzle of olive oil, salt and pepper. Roast on top rack until crispy, 18-20 minutes. (Tip: It’s natural for chickpeas to pop a bit when they roast.)
3. While chickpeas roast, heat a small pot over high heat. Add 1 TBSP butter, carrot and ¼ tsp 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; cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat.
4. Meanwhile, add 1 tsp sugar and juice from 3 lemon wedges to a medium microwave-safe bowl; stir to dissolve. Add cabbage and 2 TBSP water; season with salt and pepper. Microwave for 1 minute. Set aside, tossing occasionally. 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 tsp 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 TBSP butter until melted. Remove from heat.
6. Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. Divide between bowls. Drain raisins. Top rice with kale, pickled cabbage and chickpeas. Sprinkle with raisins, roughly chopping first 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. Adjust cooking time and water according to package directions.

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 and refresh chickpeas in a hot oven or toaster oven to restore crispiness.

Can I make this vegan?

Yes, replace butter with olive oil or vegan butter and use a plant-based sour cream or yogurt for the dressing.