Curried Chickpea Bowl with Pickled Cabbage and Golden Raisins

This vibrant bowl is a feast of textures and flavors, combining crispy curried chickpeas, tender sautéed kale, tangy pickled cabbage and sweet golden raisins over a bed of carrot-studded rice. A zesty curry-lemon dressing ties it all together.

Perfect for a satisfying lunch or dinner, this recipe is packed with protein and fiber, making it both delicious and nourishing. The contrast of crunchy, creamy and tangy elements will keep every bite exciting.

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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. Wash and dry all produce. Drain and rinse chickpeas; pat very dry with paper towels. Trim, peel and quarter carrot lengthwise, then cut crosswise into ¼-inch pieces. Zest the lemon and quarter it. Remove 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 generous drizzle of olive oil, salt and pepper. Roast on the top rack until crispy, 18-20 minutes. (Note: Chickpeas may pop slightly while roasting.)
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 big pinch of salt. Bring to a boil, cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat.
4. In a medium microwave-safe bowl, combine 1 teaspoon sugar and juice from 3 lemon 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, lemon zest, remaining curry powder and juice from the remaining lemon wedge. 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 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 between bowls. Drain raisins. Top rice with kale, pickled cabbage and roasted chickpeas. Sprinkle with raisins (roughly chop if desired). Drizzle with dressing and serve.

Recipe Tips

FAQ

Can I use regular raisins instead of golden raisins?

Yes, regular raisins work well, though golden raisins have a slightly milder, fruitier flavor.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on stock concentrate and curry powder to ensure no cross-contamination.

Can I make this dish vegan?

Substitute the butter with a plant-based alternative and use a vegan sour cream or yogurt for the dressing.