Crunchy Curried Chickpea Bowls with Kale and Pickled Cabbage

Get ready for a bowl that’s bursting with flavor and texture. This dish combines savory carrot-studded rice, tender sautéed kale, tangy pickled red cabbage and curry-spiced crispy chickpeas. Golden raisins add a touch of sweetness, while a creamy curry-lemon dressing ties it all together.

Perfect for a hearty lunch or dinner, this bowl is as nutritious as it is delicious. Each component is simple to prepare and the combination of flavors will keep you coming back for more.

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Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView 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

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry all produce. 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 cut it into quarters. Remove and discard large stems from kale; finely chop the leaves. Place golden raisins in a small bowl and cover with hot water; set aside.
2. On a baking sheet, toss chickpeas with a generous drizzle of olive oil, half the curry powder, salt and pepper. Roast on the top rack until crispy, 18-20 minutes. (Note: chickpeas may pop slightly as they roast.)
3. While chickpeas roast, melt 1 tablespoon butter (2 tablespoons for 4 servings) in a small pot over high heat. Add carrot and ¼ teaspoon curry powder (½ teaspoon for 4 servings). Cook, stirring, until fragrant, 1-2 minutes. Add rice, 1 cup water (1¾ cups for 4), veggie stock concentrate and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. In a medium microwave-safe bowl, combine juice from three lemon wedges and 1 teaspoon sugar (six wedges and 2 teaspoons sugar for 4 servings); stir to dissolve. Add shredded red cabbage and 2 tablespoons water (4 tablespoons for 4); season with salt and pepper. Microwave for 1 minute. Set aside, tossing occasionally, until ready to serve. In a second small bowl, combine sour cream, lemon zest, remaining curry powder and juice from remaining lemon wedge. Season with salt and pepper. Add water 1 teaspoon at a time until the dressing 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 tablespoon butter (2 tablespoons for 4 servings) until melted. Remove from heat.
6. Fluff rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings) and season with salt and pepper. Divide rice among bowls. Top with kale, pickled cabbage (drained) and crispy chickpeas in separate sections. Drain raisins and sprinkle over top (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 rice with jasmine rice or long-grain white rice. Adjust cooking time and water ratio according to package instructions.

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 re-crisp chickpeas in the oven if desired.

Can I make this dish vegan?

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