Crispy Curried Chickpea Bowls with Pickled Cabbage and Golden Raisins

This vibrant bowl is a true feast for the senses, combining savory rice, tender kale and pickled red cabbage with curry-spiced crispy chickpeas and sweet golden raisins. A tangy curry-lemon dressing ties everything together for a meal that’s as delicious as it is colorful.

Perfect for a weeknight dinner or meal prep, this recipe is packed with texture and flavor. The crispy chickpeas add a satisfying crunch, while the pickled cabbage provides a bright, tangy contrast. It’s a balanced, plant-forward dish that will leave you feeling energized and satisfied.

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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 (220°C) and position rack to top. Drain and rinse chickpeas; pat dry thoroughly with paper towels. Trim, peel and quarter the carrot lengthwise, then cut crosswise into ¼-inch pieces. Zest the lemon and quarter it. Remove any large ribs 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 half the curry powder, a drizzle of olive oil, salt and pepper. Roast on top rack until crispy, 18-20 minutes (chickpeas may pop).
3. While chickpeas roast, heat a small pot over high heat. Add 1 tablespoon butter, 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 serving.
4. In a medium microwave-safe bowl, combine 1 teaspoon sugar and juice from 3 lemon wedges; stir to dissolve. Add shredded cabbage and 2 tablespoons water; season with salt and pepper. Microwave for 1 minute. Set aside, tossing occasionally. In a small bowl, mix 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 dressing is drizzling consistency.
5. Heat a drizzle of olive oil in a large pan over medium-high heat. Add kale, season with salt and pepper and cook, stirring, 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 among bowls. Drain raisins. Top rice with kale, pickled cabbage and chickpeas. Sprinkle with raisins (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 the 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 refresh chickpeas in the oven to restore crispiness.

Is this recipe vegan?

This recipe contains dairy (butter and sour cream). To make it vegan, use plant-based butter and vegan sour cream or yogurt.