Crunchy Curried Chickpea Bowls with Pickled Cabbage and Golden Raisins

This vibrant bowl is a feast of textures and flavors. Crispy, curry-spiced chickpeas meet tender sautéed kale, tangy pickled red cabbage and sweet golden raisins, all piled high over savory carrot-studded rice. A zesty curry-lime dressing ties everything together.

Perfect for a weeknight dinner, this dish is as satisfying as it is colorful. The combination of crunchy, creamy and tangy elements makes every bite exciting. Plus, it’s entirely plant-based if you skip the dairy toppings.

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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 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 unit LimeView 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. Drain and rinse chickpeas; pat very dry with paper towels. Remove large ribs from kale and finely chop. Peel carrot, trim ends, quarter lengthwise, then slice crosswise into ¼-inch pieces. Zest the lime, then quarter it. Place golden raisins in a small bowl and cover with hot water; set aside.
2. On a baking sheet, toss chickpeas with a drizzle of olive oil, salt, pepper and half the curry powder. Roast on top rack until crispy, 18-20 minutes. (Note: Chickpeas may pop slightly while roasting.)
3. Meanwhile, in a small pot over high heat, combine carrot, 1 tablespoon butter and ¼ teaspoon curry powder. Cook, stirring, until fragrant, 1-2 minutes. Add rice, 1 cup water, veggie stock concentrate and a big 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.
4. In a medium microwave-safe bowl, combine 1 teaspoon sugar and juice from 3 lime wedges; stir to dissolve. Add shredded red 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, lime zest, remaining curry powder and juice from remaining lime. Add water 1 teaspoon at a time until dressing is drizzling consistency. Season with salt and pepper.
5. Heat a 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 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 crispy chickpeas. Sprinkle with raisins (roughly chop if desired). Drizzle with curry-lime 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. Adjust cooking time and water according to package instructions.

How do I make this dish vegan?

Replace butter with olive oil or vegan butter and use a plant-based sour cream alternative.

Can I prepare the components in advance?

Absolutely. Roast the chickpeas, cook the rice and pickle the cabbage up to 2 days ahead. Reheat before assembling.