Curried Chickpea Bowls with Roasted Veggies and Cucumber Raita

This vibrant bowl brings together all the best elements of Indian-inspired cuisine: fragrant garlic basmati rice, tender roasted vegetables and protein-rich chickpeas coated in a warm curry spice blend. The star of the show is the cool, creamy cucumber raita-a simple yogurt sauce with fresh lemon and cilantro that perfectly balances the heat.

Whether you’re looking for a quick weeknight dinner or a meal prep hero, this recipe is designed to deliver maximum flavor with minimal fuss. Each component comes together in under an hour and the combination of textures and tastes will keep you coming back for more.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Rinse the basmati rice in cold water until the water runs clear. In a small pot, combine the rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. While the rice cooks, peel and dice the carrot into ½-inch pieces. Peel and dice the onion into ½-inch pieces. Halve the grape tomatoes. Thinly slice the chili pepper (remove seeds for less heat).
4. Drain and rinse the chickpeas. In a bowl, toss the chickpeas with the curry powder, a drizzle of oil, salt and pepper.
5. Spread the carrot, onion, tomatoes and chili pepper on the prepared baking sheet. Drizzle with oil, season with salt and pepper and toss to coat. Roast for 15 minutes.
6. After 15 minutes, add the seasoned chickpeas to the baking sheet with the vegetables. Continue roasting for another 10-12 minutes, until vegetables are tender and chickpeas are slightly crispy.
7. Meanwhile, make the raita: Grate the mini cucumber (peel if desired) and squeeze out excess moisture. In a small bowl, combine the yogurt, sour cream, cucumber, a squeeze of lemon juice and a pinch of salt. Stir in half of the cilantro, chopped. Set aside.
8. Prepare the garlic rice: Mince the garlic clove. In a small skillet, heat a drizzle of oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir the garlic into the cooked rice along with the veggie stock concentrate. Season with salt and pepper to taste.
9. To serve, divide the garlic rice between bowls. Top with the roasted vegetables and chickpeas. Dollop with cucumber raita and garnish with remaining cilantro leaves. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use brown rice instead of basmati?

Yes, but adjust cooking time and water according to package instructions. Brown rice typically takes longer to cook.

What can I substitute for sour cream?

Plain Greek yogurt works well as a substitute for sour cream in the raita.

How do I store leftovers?

Store the rice, vegetables and raita separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and vegetables before serving.