Curried Chickpea Bowls with Pickled Cabbage and Golden Raisins

This vibrant bowl is packed with textures and bold flavors. Crispy curry-spiced chickpeas, tangy pickled cabbage, tender sautéed kale and sweet golden raisins come together over a bed of savory carrot-studded rice. A zesty curry-lemon dressing ties it all together for a truly satisfying meal.

Perfect for a quick weeknight dinner, this recipe is both nourishing and delicious. The combination of warm spices, bright citrus and crunchy toppings makes 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 the oven to 425°F with a rack in the top position. Wash and dry all produce. Drain and rinse the chickpeas, then pat them very dry with paper towels. Trim, peel and quarter the carrot lengthwise, then cut crosswise into ¼-inch pieces. Zest the lemon and quarter it. Remove and discard any large ribs from the kale, then finely chop the leaves. Place the golden raisins in a small bowl and cover with hot water; set aside.
2. On a baking sheet, toss the 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: The chickpeas may pop a bit as they roast.)
3. While the chickpeas roast, heat a small pot over high heat. Add 1 tablespoon butter (2 tablespoons for 4 servings), the carrot pieces and ¼ teaspoon curry powder (½ teaspoon for 4). Cook, stirring, until fragrant, 1-2 minutes. Add the rice, 1 cup water (1¾ cups for 4), the veggie stock concentrate and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the rice is tender, 15-18 minutes. Keep covered off the heat.
4. Meanwhile, in a medium microwave-safe bowl, combine 1 teaspoon sugar and the juice from 3 lemon wedges (2 teaspoons sugar and 6 wedges for 4 servings); stir to dissolve. Add the shredded red cabbage and 2 tablespoons water (4 tablespoons for 4); season with salt and pepper. Microwave for 1 minute. Set aside, tossing occasionally. In a second small bowl, combine the sour cream, lemon zest, remaining curry powder and the juice from the 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 the chopped 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 the rice with a fork, then stir in 1 tablespoon butter (2 tablespoons for 4 servings) and season with salt and pepper. Divide the rice among bowls. Drain the raisins. Top the rice with the sautéed kale, pickled cabbage and crispy chickpeas. Sprinkle with the raisins (roughly chop them first if desired). Drizzle with the 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 directions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and kale in a microwave or pan and refresh the chickpeas in a hot oven to restore crispiness.

Is this recipe vegan?

As written, it contains butter and sour cream. To make it vegan, use plant-based butter and a dairy-free yogurt or sour cream alternative.