Crispy Curried Chickpea Fritters with Shrimp and Spinach Rice Pilaf

These crispy curried chickpea fritters are a delightful twist on traditional Indian flavors. Mashed chickpeas are mixed with a light tempura batter and pan-fried until golden and crunchy. They’re served with succulent shrimp, a fluffy spinach rice pilaf, tangy pickled raisins and a drizzle of creamy garlic sauce.

Every bite brings together textures and tastes: the crunch of the fritters, the tenderness of the shrimp, the freshness of the pilaf and the sweet-tart pop of pickled raisins. It’s a complete meal that’s sure to impress.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.67 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice the red onion until you have 1 cup; mince the remaining onion until you have 2 tablespoons and set aside in a medium bowl. Trim and thinly slice scallions, separating whites from greens. Roughly chop spinach. Quarter the lime. Peel and mince garlic. Drain and rinse chickpeas.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add the diced onion, scallion whites, cashews and a pinch of salt. Cook, stirring, for 1 minute. Stir in the rice, veggie stock concentrate, ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Turn off heat. Add spinach, cover until wilted, about 2 minutes, then stir to combine.
3. While rice cooks, place golden raisins in a small bowl (roughly chop any large raisins if necessary). Add juice from one lime wedge, a pinch of salt and just enough hot water to cover. Set aside to pickle. In a separate small bowl, combine sour cream, yogurt, a squeeze of lime juice and a pinch of garlic to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
4. Add chickpeas to the bowl with the minced onion. Mash chickpeas with a potato masher or fork until almost smooth (some larger pieces are okay). Stir in tempura batter mix, scallion greens, remaining garlic, ⅓ cup water and 2 teaspoons curry powder until evenly combined. Season with salt (about ¾ teaspoon) and pepper. The batter should be thick but not dry-add more water 1 tablespoon at a time if necessary.
5. Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once the oil is hot enough that a drop of batter sizzles, add ¼-cup scoops of batter (work in batches if needed). Cook until golden brown and crisp, 3-4 minutes per side. Use a slotted spoon to transfer fritters to a paper-towel-lined plate. Season with a pinch of salt.
6. Divide the spinach rice pilaf between plates and top with chickpea fritters and shrimp. Drizzle with creamy garlic sauce and top with pickled raisins (drained). Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati rice with jasmine or long-grain white rice. Adjust cooking time and water according to package directions.

Can I make these fritters vegetarian?

Absolutely! Simply omit the shrimp and add more chickpeas or your favorite vegetables. The fritters and rice pilaf are already vegetarian-friendly.

How do I store leftovers?

Store fritters and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat fritters in a skillet to restore crispiness.