Curried Chickpea Bowl with Pickled Cabbage and Golden Raisins

This vibrant bowl is a feast for the senses, combining savory carrot-studded rice with tender sautéed kale, curry-spiced crispy chickpeas and tangy pickled red cabbage. Golden raisins add a pop of sweetness, while a zesty curry-lemon dressing ties it all together.

Perfect for a quick weeknight dinner, this recipe is packed with flavor and texture. The crunchy chickpeas and pickled cabbage provide a delightful contrast to the creamy rice and rich dressing. It’s a satisfying meal that comes together in just 35 minutes.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine 1 cup water, the basmati rice and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
2. While rice cooks, peel and grate the carrot. In a bowl, toss the shredded red cabbage with the sugar, a squeeze of lemon juice and a pinch of salt. Set aside to pickle.
3. Drain and rinse the chickpeas. Pat dry with a paper towel. In a skillet over medium-high heat, add 2 teaspoons olive oil. Add chickpeas and cook, stirring occasionally, until crispy and golden, about 5 minutes. Sprinkle with 1 teaspoon curry powder and a pinch of salt. Remove from skillet and set aside.
4. In the same skillet, add remaining 2 teaspoons olive oil and 1 tablespoon butter. Add the kale and sauté until wilted, about 3 minutes. Season with salt and pepper. Remove and set aside.
5. In a small bowl, whisk together the sour cream, remaining curry powder (about 2 teaspoons), juice from half the lemon and a pinch of salt. Add water a teaspoon at a time if needed to reach a drizzling consistency.
6. Fluff the cooked rice with a fork. Stir in the grated carrot and the veggie stock concentrate until well combined.
7. To serve, divide the carrot rice between bowls. Top with sautéed kale, pickled cabbage, crispy curried chickpeas and golden raisins. Drizzle generously with the curry-lemon dressing.

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 cooking time accordingly.

Is this recipe vegan?

The recipe includes sour cream and butter, but you can substitute with plant-based alternatives for a vegan version.

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 and refresh chickpeas in a dry skillet.