Curried Chickpea Bowls with Roasted Vegetables and Cucumber Raita

This vibrant bowl brings together fragrant garlic basmati rice, crispy curried chickpeas and tender roasted vegetables for a satisfying meal. The cool, creamy cucumber raita with a hint of lemon and chili perfectly balances the warm spices.

It’s an easy, wholesome dinner that comes together in about 35 minutes, making it perfect for busy weeknights. Feel free to adjust the chili to your heat preference.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil. Trim, peel and slice carrots into ½-inch thick pieces. Halve and peel the onion; cut one half into ½-inch wedges. Mince a few wedges to get 1 tablespoon of minced onion. Mince the garlic.
2. Drain and rinse chickpeas; pat very dry with paper towels. On one side of the baking sheet, toss chickpeas with a drizzle of oil, half the curry powder, salt and pepper. On the other side, toss carrots, onion wedges and tomatoes with oil, salt and pepper.
3. Roast on the top rack for 20-25 minutes, until veggies are tender and chickpeas are crispy. (For 4 servings, use two sheets; roast chickpeas on top rack and veggies on middle rack.)
4. While roasting, heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook 30 seconds. Stir in rice, stock concentrate, ¾ cup water (1½ cups for 4) and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer 15-18 minutes until rice is tender. Keep covered off heat.
5. Grate the cucumber on the large holes of a box grater. In a small bowl, combine grated cucumber, minced onion, yogurt, sour cream, half the cilantro, ¼ tsp curry powder (½ tsp for 4) and a pinch of chili if desired. Squeeze in some lemon juice and season with salt.
6. Toss roasted veggies with lemon zest and a squeeze of lemon juice. Fluff rice with a fork and season with salt and pepper. Divide rice among bowls, top with veggies and chickpeas, dollop with raita and sprinkle remaining cilantro. Serve with lemon wedges.

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 as needed.

Can I make this dish ahead of time?

The components can be prepared separately and stored in the fridge for up to 3 days. Reheat and assemble just before serving.

Is there a dairy-free option for the raita?

Use a plant-based yogurt and sour cream alternative to make it dairy-free.